Take the scrag of a neck of veal, cut it into pieces, and put it with the bones (which must be broken up) into a pot with the water. Stew it till the meat is done to rags, and skim it well. Then strain it and return it to the pot.
Blanch and pound in a mortar to a smooth paste, the sweet almonds, and mix them with the yolks of the hard boiled eggs grated, and the cream, which must first have been boiled or it will curdle in the soup. Season it with nutmeg and mace. Stir the mixture into the soup, and let it boil afterward about three minutes, stirring all the time. Lay in the bottom of the tureen some slices of bread without the crust. Pour the soup upon it, and send it to table.