Made To Order

Paula and I were on the Queen Elizabeth - the old one - and we ate in the fabulous Veranda Grill on the top of the ship where you have to have a special reservation. They prided themselves on doing something special for every guest. Anything you could think of, no matter how extraordinary or demanding, they would make it for you. I wanted chopped liver. They said, "Well, how do you make it? Just give us an idea." I said, "Okay. It's chopped chicken livers, chopped egg, chopped sauteed onions, and chicken fat." (I decided to forget the griebens.) And they said, "Fine, wonderful; we'll do that."

The next night they had it for me - all beautifully laid out - but in separate bowls; chopped liver, chopped egg, perfectly chopped up onion, and in a little French butter pat, the chicken fat. They presented it and said, "We hope this meets with your approval." I didn't have the heart. I said, "That's perfect."

Chilled Almond Bisque

INGREDIENTS

1/2 pound blanched almonds, ground very fine (set aside 1/4 cup for topping)
1/2 cup milk
2 tablespoons butter
2 tablespoons flour
3 cups milk
Salt and pepper, to taste
Pinch sugar
1/2 pint whipping cream, whipped

Soak finely ground almonds 1/2 hour in 1/2 cup milk. Melt butter, add flour and stir 1 minute without browning. Slowly add 3 cups milk, stirring constantly. Cook and stir until the mixture thickens. Add milk and soaked ground almonds, salt, pepper and a pinch of sugar. Cook 5 minutes longer. Correct seasoning. Remove from heat and chill in refrigerator. When ready to serve, whip cream. Fold about 1/2 of whipped cream into soup. Put a dollop of remaining whipped cream on top of each bowl of soup. Sprinkle with sliced, toasted almonds.

To toast almonds, place in a pie pan in 200 degree oven for 20 to 30 minutes. Let cool.

Serves 6