Barley Soup a la Princesse

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Wash and blanch the Frankfort pearl barley.
  2. Put the barley to boil in one quart of bright consommé of fowl.
  3. When the barley is sufficiently done, put it into the soup tureen with the members of two spring chickens (previously roasted and cut up for the purpose).
  4. Add a sufficient quantity of consommé of fowl.
  5. After having tested the seasoning of the soup, send to table.
Original Text
BARLEY SOUP A LA PRINCESSE.* Take half a pound of Frankfort pearl barley, wash and blanch it; and put it to boil in one quart of bright consommé of fowl. When the barley is sufficiently done, put it into the soup tureen with the members of two spring chickens (previously roasted and cut up for the purpose); to these add a sufficient quantity of consommé of fowl; and after having tested the seasoning of the soup, send to table. * Note Frankfort pearl barley is to be had of CROSSB and BLACKWELL, Soho Square.
Notes
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