Lorraine Soup1

Preparation info
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By F. Marian McNeill

Published 2015

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(Meg Dods’s Recipe)


  • 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