The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Soak the almonds in warm water for half an hour. Peel and slice half of then into thin slivers. Toast them on a hot tawa till golden. Heat the butter in a deep non stick pan, add cloves, onion and carrot and sauté till translucent.
Add the remaining half of the almonds and sauté for a few minutes. Add one cup of water and boil for five minutes. Strain and make a puree of solids (vegetables and almonds).
Dilute the white sauce with milk or water and mix it with the puree. Put in a pan and heat. Bring it to boil, reduce heat, add cream and simmer for five minutes.
Adjust salt and pepper powder. Garnish with the toasted almond slivers and serve hot.
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