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