- Ground almonds
- Water, stock, wine, or other liquid
- Rice flour or corn flour
4 oz. almonds, 1 T rice flour, and 1 1/4 C liquid are good proportions.
Pulverise almonds in a blender (not a food processor) or in a coffee or nut mill. Put them in a bowl and pour on enough boiling liquid to make a smooth cream. Leave to stand for 10-15 min., then rub the mixture through a metal sieve.
If this is not smooth enough, cream a little rice flour with it and heat until it thickens slightly. Add any extra liquid, and a scrap of salt.
Credits: Medieval Cookbook