Balnamoon

• 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.