About: Highland Chicken Soup

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About: Highland Chicken Soup Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

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

Attributes	Values
rdfs:label	Highland Chicken Soup
rdfs:comment	Remove the crusts from the bread and place the bread in small saucepan. Cover with the milk and bring to a boil. Set aside and allow to cool a bit. Pound the minced Chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl. Gradually beat in the bread and milk. Stir in the stock, and then pass through a sieve into a saucepan. Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat. Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup. Stir the mixture into the soup and heat gently for 2 or 3 minutes. DO NOT ALLOW TO BOIL. When it thickens, serve with the diced Chicken as a garnish.
dcterms:subject	Heavy cream Recipes Scottish Recipes Almond Recipes Chicken stock and broth Recipes Chicken Recipes White pepper Recipes Scottish Meat Dishes Scottish Soups
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Remove the crusts from the bread and place the bread in small saucepan. Cover with the milk and bring to a boil. Set aside and allow to cool a bit. Pound the minced Chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl. Gradually beat in the bread and milk. Stir in the stock, and then pass through a sieve into a saucepan. Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat. Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup. Stir the mixture into the soup and heat gently for 2 or 3 minutes. DO NOT ALLOW TO BOIL. When it thickens, serve with the diced Chicken as a garnish.

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