Lorraine soup

 
                               LORRAINE SOUP
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.Subj:
   Alexandra Soup Lorraine Soup - Scottish
  
 
 
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