Ingredients
- 4 gound almonds
- 4 egg yolks (hard boiled)
- 2 breasts of (cooked)
- 950 ml chicken stock
- 120 ml milk
- 120 ml double cream
- 18 gr chicken (finely diced cooked)
- 10 ml lemon juice
- 1 gr nutmeg (grated)
- 1 slice bread (thick white)
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
