Fotage d'Orge a la Creme

Ingredients

• an onion finely chopped
• two ounces of butter
• three pints and a half of milk
• a carrot
• a turnip
• a piece of celery
• a leek
• a bunch of sweet herbs
• two or three cloves
• six whole peppers
• a small quantity of salt
• half a pound of pearl barley
• two or three spoonfuls of boiling cream

Method

1. 1

   Chop an onion finely and toss it in two ounces of butter without letting it colour, then add three pints and a half of milk, a carrot, a turnip, a piece of celery, a leek, a bunch of sweet herbs, two or three cloves, six whole peppers, and a small quantity of salt.

2. 2

   Bring to the boil, then let the whole simmer for about three-quarters of an hour.

3. 3

   Put half a pound of pearl barley in a saucepan, add just enough of the above liquid strained to cover the barley, and let it boil very gently, adding more of the milk stock when necessary, till the barley is quite reduced to a pulp.

4. 4

   Pass all through a hair sieve, return it to the saucepan, dilute with more of the milk stock to make the puree of the right consistency, bring to the boil, season with white pepper and salt, and add, lastly, two or three spoonfuls of boiling cream.

5. 5

   Serve with small croutons of fried bread.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 48. The excerpt below is the record exactly as published.

Fotage d'Orge a la Crdme (Pearl Barley Soup). — Chop an onion finely and toss it in two ounces of butter without letting it colour, then add three pints and a half of milk, a Little French Dinners. 85 carrot, a turnip, a piece of celery, a leek, a bunch of sweet herbs, two or three cloves, six whole peppers, and a small quantity of salt. Bring to the boil, then let the whole simmer for about three-quarters of an hour. Put half a pound of pearl barley in a saucepan, add just enough of the above liquid strained to cover the barley, and let it boil very gently, adding more of the milk stock when necessary, till the barley is quite reduced to a pulp. Pass all through a hair sieve, return it to the saucepan, dilute with more of the milk stock to make the puree of the right consistency, bring to the boil, season with white pepper and salt, and add, lastly, two or three spoonfuls of boiling cream. Serve with small croutons of fried bread. Eglefin ; Sauce Hollandaise (Boiled Haddock, Hollan- d-awe sauce). — Boil a large fresh haddock in plenty of water, a carrot

Cook this with the app: pantry check, scaling, and the assistant.