Lorraine Soup

• 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

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.

bread, milk, chicken breasts, almonds ground, egg yolks, chicken broth, nutmeg, lemon juice, egg yolks, cream, chicken

Taken from recipeland.com/recipe/v/lorraine-soup-40969 (may not work)