MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Balnamoon Skink
 Categories: 
      Yield: 6 Servings
 
      3 lb Chicken
      6 c  Water
      2 ts Salt
    1/2 ts Pepper
      1    Celery root; cubed
      1    Leek; sliced
      1 lg Carrot; sliced
      2 tb Chopped parsley
  1 1/4 c  Frozen peas
    1/4 ts Ground mace
      2    Egg yolks
    1/2 c  Heavy whipping cream
      2 c  Shredded leaf lettuce
 
  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.
 
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