327. CREAM OF BARLEY A LA DUCHESSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Prepare a steamed custard of fowl as directed in the preparation for making Desclignac soup (No. 258).
  2. Allow the custard to become cold and firm.
  3. Cut the custard into small pillars an inch long.
  4. Place the custard pillars carefully in the soup-tureen.
  5. Pour a little consommé over them.
  6. Add a cream of barley prepared and finished in the usual way to the consommé.
  7. Add a tablespoonful of lobster butter to the cream of barley.
  8. Add a little cayenne pepper to the cream of barley.
Original Text
327. CREAM OF BARLEY A LA DUCHESSE. HAVING prepared a steamed custard of fowl, as directed in the preparation for making Desclignac soup (No. 258), cut the custard thus made (allowing it time to become cold and firm) into small pillars an inch long, then place them carefully in the soup-tureen with a little consommé prepared to pour on them a cream of barley prepared and finished in the usual way, and to which has been added a tablespoonful of lobster butter and a little cayenne pepper.
Notes
—