322. CREAM OF PEARL-BARLEY A LA VICTORIA

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Wash a pound of pearl-barley in several waters, blanch, and drain it upon a sieve.
  2. Allow some cold water to run over it for a few minutes.
  3. Put it into a stewpan with two quarts of white consommé of fowl.
  4. Set it to boil by the side of a slow fire for four hours.
  5. When the barley is sufficiently done to admit of its being broken easily, set one-third of it aside in a small soup-pot.
  6. Rub the remainder through a tammy.
  7. Mix the cream of barley thus obtained with the whole barley which has been set aside.
  8. Ten minutes before serving up this soup, add to it half a pint of boiling cream.
Original Text
322. CREAM OF PEARL-BARLEY A LA VICTORIA. WASH a pound of pearl-barley in several waters, blanch, and drain it upon a sieve, and having allowed some cold water to run over it for a few minutes, put it into a stewpan with two quarts of white consommé of fowl, and set it to boil by the side of a slow fire for four hours. When the barley is sufficiently done to admit of its being broken easily, set one-third of it aside in a small soup-pot, and immediately proceed to rub the remainder through a tammy; then mix the cream of barley thus obtained with the whole barley which has been set aside. Ten minutes before serving up this soup, add to it half a pint of boiling cream.
Notes
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