Balnamoon Skink ^ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 lbs: Chicken,
2 tbsp: Chopped parsley,
6 cup: Water,
1 1/4 cup: Frozen peas,
2 tsp: Salt,
1/4 tsp: Ground mace,
1/2 tsp: Pepper,
2: Egg yolks,
1: Celery root, cubed
1/2 cup: Heavy whipping cream,
1: Leek, sliced
2 cup: Shredded leaf lettuce,
1 large: Carrot, sliced
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
Source from luhu.jp
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
Source from luhu.jp