Lorraine soup

Yield: 1 Servings

Measure Ingredient
1 each Thick slice white bread
¼ pint Milk
2 eaches Breasts of cooked, skinned, minced chicken
4 eaches Gound almonds
2 eaches Hard boiled egg yolks
2 pints Chicken stock
Salt
White pepper
¼ teaspoon Grated nutmeg
2 teaspoons Lemon juice
2 eaches Egg yolks
¼ pint Double cream
2 tablespoons Finely diced cooked chicken

Remove crusts from bread and place in small saucepan. Cover with the milk and bring to boil. Set aside and allow to cool a bit. Pound minced chicken, almonds and hard-boiled yolks in mortor until smooth, then place in a large bowl. Gradually beat in the bread and milk.

Stir in the stock, then pass through a seive into a suacepan. Bring to the boil, season with salt and pepper, add nutmeg and lemon juice.

Simmer for 10 mins, then remove from the heat. Beat egg yolks with the cream and blend 3 tablespoonfuls of the hot soup. Stir the mixture into the soup and heat gently for 2 or 3 mins. DO NOT ALLOW TO BOIL. When it thickens, serve with the diced chicken as a garnish.Subj: Alexandra Soup Lorraine Soup - Scottish

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