Lorraine soup Recipe

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Lorraine soup

Artist:	_	Yield:	1
Categories:	Scottish, Soups & Stews, Western European	Rating:	0
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Ingredients:

1	each	Thick slice white bread
1/4	pint	Milk
2	each	Breasts of cooked, skinned
		-minced chicken
4	each	Gound almonds
2	each	Hard boiled egg yolks
2	pint	Chicken stock
		Salt
		White pepper
1/4	tsp	Grated nutmeg
2	tsp	Lemon juice
2	each	Egg yolks
1/4	pint	Double cream
2	tbsp	Finely diced cooked chicken

Procedures:

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 mins, 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.subj: alexandra soup lorraine soup - scottish