Lorne Soup

Ingredients

• three pints of good stock
• a carrot
• a turnip
• a small sprig of lemon-thyme
• a bunch of parsley
• a little pepper
• a little salt
• the remains of a cold roast chicken
• the yolks of two hard-boiled eggs
• the crumb of half a French roll
• two ounces of blanched and pounded almonds

Method

1. 1

   Simmer stock with carrot, turnip, thyme, parsley, pepper, and salt for 30 minutes.

2. 2

   Mince chicken, pound with egg yolks, soaked French roll, and almonds.

3. 3

   Strain soup, return to saucepan.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 867. The excerpt below is the record exactly as published.

Lorne Soup. — Put three pints of good stock into a stewpan with a carrot, a turnip, a smaU sprig of lemon-thyme, a bunch of parsley, and a httle pepper and salt. Simmer gently for half an hour. Pick all the white meat from the remains of a cold roast chicken, mince it finely, and pound it in a mortar with the yolks of two hard-boiled eggs, the crumb of half a French roll which has been soaked in milk and then pressed dry, and two ounces of blanched and pounded almonds

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