Lorraine Soup¹

• the old Scots white soup (q.v.)
• sweet almonds
• eggs
• cold roast fowl
• bread-crumbs
• lemon-pe

The old Scots white soup is raised to Lorraine soup as follows: Take a half-pound of sweet almonds, blanched (that is, scalded and the husks rubbed off), the hard-boiled yolks of three eggs, and the skinned breast and white parts of cold roast fowl; beat the almonds to a paste in a mortar with a little water to prevent their oiling; mince very finely the fowl and eggs and some bread-crumbs. Add