Preparation

• 1
  Cook the butter and flour together in a saucepan
• 2
  Gradually add hot stock until of the consistency to pour
• 3
  Then add remaining stock, let cook gently for twenty minutes
• 4
  Chop the almonds finely, then pound them to a paste, add to the first mixture and beat until thoroughly blended
• 5
  Add hot cream and seasoning.
• 6
  Serve in a vintage looking tea cup or a bowl
• 7
  Sprinkle each portion with finely chopped parsley.