326. CREAM OF BARLEY A LA PRINCESSE ALEXANDRINA

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

soup base

white consommé of game ↝ Game meat, horse, raw [Lamb, Veal, and Game Products]
cream of barley ↝ Barley [Pasta, noodles, cooked grains]

garnish

scallops of the fillets of three young red-legged partridges

Instructions (3)

Use white consommé of game to prepare the cream of barley.
Finish the purée according to the method observed in former cases.
When about to send the soup to table, pour it into a tureen containing scallops of the fillets of three young red-legged partridges, roasted a few minutes previously for the purpose.

Original Text

326. CREAM OF BARLEY A LA PRINCESSE ALEXANDRINA.
To make this soup, white consommé of game should be used to
prepare the cream of barley, the purée being finished according to
the method observed in former cases; when about to send the
soup to table, pour it into a tureen containing scallops of the fillets
of three young red-legged partridges, roasted a few minutes pre-
viously for the purpose.

Notes

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