Lorraine
Soup
Yield:
1 Servings
1 ea Thick slice white bread 1/4 pt Milk
2 ea Breasts of cooked skinned -minced chicken 4 ea Gound almonds
2 ea Hard boiled egg yolks 2 pt Chicken stock Salt White pepper
1/4 ts Grated nutmeg 2 ts Lemon juice
2 ea Egg yolks 1/4 pt Double cream
2 tb 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.
Return
To Scottish Cooking