1/4 cup chopped blanched almonds
2 tbsp. butter
3 tbsp. flour
1/8 tsp. mace
1 cup undiluted Carnation Evaporated Milk
2 chicken bouillon cubes, dissolved in -
1 cup boiling water

Makes 2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Sauté almonds in melted butter over low heat, stirring until golden brown.  Add flour and mace.  Stir until smooth.  Gradually add Carnation and chicken bouillon.  Continue cooking over med. heat, stirring constantly, until thickened, about 5 min.