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I'm doing a phd in chemistry http://beeg-com.in.net/ beeg..com When the soup has cooled, strain it through a sieve and let it stand a few hours or overnight. When it is quite cold, skim off the fat from the jelly, return the jelly to a saucepan, and warm it, add the ground almonds and simmer for 20–30 minutes. Add salt to taste. Cool a little and strain again.
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