Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

BALNAMOON SKINK




Source of Recipe


Pittsburgh Post Gazette


List of Ingredients




3-pound chicken

6 cups water

2 teaspoons salt

1/2 teaspoon pepper

1 celery root, cubed

1 leek, sliced

1 large carrot, sliced

2 tablespoons chopped parsley

1 1/4 cups frozen peas

1/4 teaspoon ground mace

2 egg yolks

1/2 cup whipping cream

2 cups shredded leaf lettuce

Recipe



Place chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil. Reduce heat; simmer for 1 1/2 hours, 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 for 3 minutes. Serve, sprinkled with lettuce leaves. Makes 6 servings.