1. Remove the crusts from the bread and place the bread in small saucepan. 2. Cover with the milk and bring to a boil. 3. Set aside and allow to cool a bit. 4. Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl. 5. Gradually beat in the bread and milk. 6. Stir in the stock, and then pass through a sieve into a saucepan. 7. Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat. 8. Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup. 9. Stir the mixture into the soup and heat gently for 2 or 3 minutes. 10. DO NOT ALLOW TO BOIL. 11. When it thickens, serve with the diced chicken as a garnish. ---------------------------------------------------------------------------
Nutrition
Ingredients
