Heat butter in saucepan. Add almonds, toss to coat. Let almonds toast over very low heat, frequently tossing and stirring to brown evenly. When lightly browned (about 7 minutes) remove from butter, let cool, then put through a food chopper. Blend flour with butter left in pan. Gradually add the milk and chicken broth. Heat to boiling, stirring constantly. If broth is unsalted, add salt to taste. Add the ground almonds. Serve piping hot with a thin slice of lemon and a sprig of watercress floating on top. 4 servings
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