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Recipe by: chrystalle
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3 cn Condensed consomme' 3 sl Bread; toasted
(10-1/2 ounces each) -- cut into 1-inch strips
3 Soup cans water 1/3 c Grated Parmesan cheese
1/2 c Ground blanched almonds 1/2 c Toasted sliced almonds
1 tb Olive oil
Heat consomme' and water. Mix almonds and oil and add to soup. Beat
until well blended. Spoon soup into individual heat-proof bowls.
Top bowls with toast strips. Sprinkle with cheese. Broil until
cheese is golden. Sprinkle with sliced almonds.
Adaption from recipe by Chef Mariano Bocos, The Spanish Pavilion
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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