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Bread milk chicken breasts almonds ground egg yolks chicken broth nutmeg lemon juice egg yolks cream chicken
Viewed: 44 - Published at: a year agoIngredients
- 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
Method
- 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 minutes 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.
