324. CREAM OF PEARL-BARLEY A LA PRINTANIERE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (1)
  1. Having prepared a cream of pearl-barley as above directed, just before sending it to table pour it into a soup-tureen containing three dozen small quenelles of fowl, and half a pint of large heads of asparagus boiled green, and serve
Original Text
324. CREAM OF PEARL-BARLEY A LA PRINTANIERE. HAVING prepared a cream of pearl-barley as above directed, just before sending it to table pour it into a soup-tureen containing three dozen small quenelles of fowl, and half a pint of large heads of aspa- ragus boiled green, and serve
Notes
—