712—Crème d’Orge

Wash three-quarters lb. of coarse pearl barley in lukewarm water, and cook it gently for about two and one-half hours in one pint of white consommé containing one piece of the white part of a stick of celery.

Crush in a mortar; rub through tammy; dilute the purée of barley with one pint of white consommé; heat, and finish the preparation, when dishing up, with the necessary quantity of cream.

This soup may also be prepared with barley-meal, the procedure in that case being the same as that of the “Crème de Riz” above.

Garnish with very fine, well-cooked pearl barley.

This soup may also be prepared as a velouté.