Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Almond Chicken Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Toasted almond dumplings, -- a wonderfull accompaniment to chicken stock. Fit for festive occasions, as well.
  2. Ingredients: 1/2 cup almonds 1/3 cup breadcrumbs 1/4 teaspoon salt 2 egg whites 2 tablespoons vegetable oil 1.2 mL chicken stock 1 tablespoon parsley, finely chopped 1/4 teaspoon pepper
  3. Directions: 1. Blunch and chop the almonds, or process. Toast lightly. Mix almonds, breadcrumbs, salt and beaten egg whites. Reserve a little of the egg whites. With lightly floured fingers form the mixture into marble-sized balls, roll in the remaining egg white. 2. In a frying pan heat the oil over moderate heat. Drop the almond balls into the hot fat and quickly brown, shaking the pan gently to prevent burning. Drain on paper towels. 3. Heat the chicken stock. Put the almond balls into tureen, and pour soup over them. Sprinkle with parsley.
Recipe Notes

Source: Old CookShare. Recipe ID: 2035

Share this Recipe