Lorraine Soup

Name: Lorraine Soup
Ingredients: 1 slices bread, white; 1/4 pint milk; 2 each chicken breasts cooked, skinned, minced; 4 each almonds ground; 2 each egg yolks; 2 pints chicken broth; 1/4 teaspoon nutmeg grated; 2 teaspoons lemon juice; 2 each egg yolks; 1/4 pint double cream; 2 tablespoons chicken cooked, diced

11 ingredients

12 steps

Ingredients

1 slices bread, white
1/4 pint milk
2 each chicken breasts cooked, skinned, minced
4 each almonds ground
2 each egg yolks
2 pints chicken broth
1/4 teaspoon nutmeg grated
2 teaspoons lemon juice
2 each egg yolks
1/4 pint double cream
2 tablespoons chicken cooked, diced

Directions

1

Remove crusts from bread and place in small saucepan.
2

Cover with the milk and bring to boil.
3

Set aside and allow to cool a bit.
4

Pound minced chicken, almonds and hard-boiled yolks in mortor until smooth, then place in a large bowl.
5

Gradually beat in the bread and milk.
6

Stir in the stock, then pass through a seive into a suacepan.
7

Bring to the boil, season with salt and pepper, add nutmeg and lemon juice.
8

Simmer for 10 minutes then remove from the heat.
9

Beat egg yolks with the cream and blend 3 tablespoonfuls of the hot soup.
10

Stir the mixture into the soup and heat gently for 2 or 3 mins.
11

DO NOT ALLOW TO BOIL.
12

When it thickens, serve with the diced chicken as a garnish.