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.