500 Recipes Cooking for Two [antikvár]

Chicken and Lemon Soupmetric/imperial1X295g/WA oz can chickenconsommé 2 tablespoons rice2egg yolls3tablespoons lemon juice salt and white pepper chopped chives to garnishamerican1X10 OZ can chicken consommé 2 tablespoons rice2egg yolks3tablespoons lemon juice salt and white pepper chopped chives for garnishMake the consommé up to 750 ml/1 V4 pints (3 cups) witti water, pour in a pan and bring to ttie boil. Add ttie rice and reduce ttie tieat to a simmer.Beat the egg yolks in a small bowl and gradually whisk in the lemon juice. Stir in 3 or 4 tablespoons of the hot soup, a spoonful at a time, then slowly pour the mixture back into the hot soup, stirring all the time.Heat, stirring, until the rice is cooked and the soup is glossy and slightly thickened - do not allow the soup to boil or it will curdle. Season with salt and pepper to taste and garnish with chives. Serve with wholewheat buttered toast.variation:Fish and Lemon Soup - substitute fish stock for the chicken consommé. Fish stock can be made by boiling fish trimmings (bones, heads, etc.) with an onion, carrot, celery stalk, parsley and lemon thyme sprigs, 1 bay leaf and 8 black peppercorns in 750 ml/1 V4 pints (3 cups) water and 2 tablespoons white wine vinegar. Bring to the boil slowly, simmer for 45 minutes, then strain. Reduce slightly by rapid boiling, then use in the soup as above.6