Balnamoon skink ^

6 servings

Ingredients

Quantity Ingredient
3 pounds Chicken
6 cups Water
2 teaspoons Salt
½ teaspoon Pepper
1 Celery root, cubed
1 Leek, sliced
1 large Carrot, sliced
2 tablespoons Chopped parsley
1¼ cup Frozen peas
¼ teaspoon Ground mace
2 Egg yolks
½ cup Heavy whipping cream
2 cups Shredded leaf lettuce

Directions

Place chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil. Reduce heat, simmer for 1 hour, skimming as necessary. Add celery root, leek and carrot to soup; simmer another 15 minutes.

Remove chicken from broth and cool slightly. Remove skin and bones, then dice chicken meat. Return meat to soup. Add parsley, mace and peas; simmer 10 minutes. Beat egg yolk and cream together. Add 2 tablespoons hot soup to mixture, then stir into hot soup, stirring constantly. Cook over very low heat 3 minutes. Ladle soup into serving bowls, sprinkle with lettuce leaves.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-25-95

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