325. CREAM OF PEARL-BARLEY A LA ROYALE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Prepare the purée of barley as described in the foregoing directions.
  2. Finish the purée in the same manner.
  3. Pour the purée into a soup-tureen containing the two spring chickens, which should have been roasted just before dinner-time and cut into small, neatly trimmed members.
Original Text
325. CREAM OF PEARL-BARLEY A LA ROYALE. THE purée of barley being prepared as described in the foregoing directions, and finished in the same manner, pour it into a soup- tureen containing two spring chickens, roasted for this purpose just before dinner-time, and cut into small members neatly trimmed.
Notes
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