• 1 2-1/2 to 3-pound chicken
• 6 cups water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 celery root
• 1 leek, sliced
• 1 large carrot, peeled, sliced
• 1 tablespoon chopped parsley
• 1 1/4 cup frozen peas
• 1/4 teaspoon ground mace
• 2 egg yolks
• 1/2 cup whipping cream
• 2 cups shredded leaf lettuce or outer leaves of an iceberg lettuce

Wash chicken well inside and out. Combine chicken, water, salt and pepper in Dutch oven. Cover; bring to a boil over moderate heat. Skim any scum from surface. Reduce heat to low; cook 1 hour. Clean and cube celery root. Add celery root, leek and carrot to soup; cook 15 minutes. Remove chicken; cool slightly. Skin; remove from bones; dice. Return chicken to soup. Add parsley, peas and mace; simmer 8 to 10 minutes. Beat egg yolks and cream together well in small bowl. Add some of soup to cream mixture; beat well. Add slowly to soup, mixing well. Cook over very low heat 3 minutes. Ladle soup into serving bowls. Sprinkle each bowl with some shredded lettuce.