CREME D’OSEILLE A L’ORGE
From A guide to modern cookery, 1909
Serves 6
May also be prepared as veloutés.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 143. The excerpt below is the record exactly as published.
CREME D’OSEILLE A L’ORGE Proceed exactly as for No. 708, 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 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 printanters, &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. 710 CREME D’OXALIS Peel and slice the oxalis roots, and half-cook them in salted water. Drain, add it to one and one-half pints of Béchamel
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