One-quarter pound sweet almonds, three bitter almonds, one head celery, one and one half pints milk, one-quarter pint cream, one teaspoon peppercorns, one medium onion, one and one-half pints stock, one teaspoon salt, one ounce butter, one ounce flour. Blanch the almonds and boil them one hour in the stock with the peppercorns, onions and celery; rub through a hair sieve with the back of a wooden spoon, but take out the almonds. Heat the butter in a saucepan (but do not brown it), throw in the flour, mix till smooth, add the milk, and stir; boil a few minutes. Then add the stock and salt, reheat, put the cream into the tureen and add it to the soup. Serve at once.