Lemon Soup (France)

Name: Lemon Soup (France)
Yield: 6 servings
Ingredients: Heat I 5^ quarts of chicken stock; make some forcemeat balls of a little cold chopped chicken; thicken the stock with }4 cup of milk or cream; mixed with the yolks of 3 eggs; salt; pepper; the juice of a lemon; a pinch of nutmeg.; Serve with slices of toast.

From With a saucepan over the sea, 1902

Serves 6

A convent recipe, dating to the days before the Revolution.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 13. The excerpt below is the record exactly as published.

LEMON SOUP. (France.) This is a very dainty soup and deserves to be better known. Heat I 5^ quarts of chicken stock and make some forcemeat balls of a little cold chopped chicken, bread-crumbs, herbs, and yolk of an egg. Poach them in the stock and keep warm. Now thicken the stock with }4 cup of milk or cream, mixed with the yolks of 3 eggs, salt, and pepper, the juice of a lemon and a pinch of nutmeg. Serve with slices of toast.

Cook this with the app: pantry check, scaling, and the assistant.