Instructions: "Soupes dorry."

Saute the onions in the oil until golden; add the wine and almond milk and season to taste. Simmer for 20 to 30 minutes. Meanwhile saute the ground almonds in a little extra oil until they are golden but not too crisp. Spoon the soup into individual fireproof bowls, or into a large bowl shallow enough to fit under the grill. Lay a slice of toast on top of the soup in each bowl or spread all the slices out on the larger one. Scatter the oily almonds on top of the toast, dot with butter and grill very lighlty.

dorry: "Nym onions and mince them small and fry them in oil dolif- Nym wine and boil it with the onions toast white bread and do it in dishes and good almond milk also and do them about and serve it forth."

updated by Maxime de la Falaise _Seven Centuries of English Cooking_

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