709—Crème d’Oseille à l’Orge

Proceed exactly as for No. 708, Crème d’Oseille à l’Avoine, using the same quantities, but substituting barley-meal for oatmeal.

Remarks upon the Two above Creams.—They may also be prepared as veloutés. Their garnish may be greatly varied, and may consist of No. 215, Chiffonade of lettuce and sorrel; pressed peeled tomatoes, cut into dice and cooked in butter; poached rice or pastes (i.e., vermicelli, &c.); fine well-cooked pearl barley; brunoise; small printaniers, &c.

They belong, in fact, to the same order of soups as the purées of sorrel with pastes, the recipes of which were given earlier in the chapter.