Potage à la Crème d'Orge & la Purée de Tolaille

Ingredients

• 1/2 cup of barley
• 1 quart white bouillon
• 3 pints of this broth
• a young roasted chicken
• 1 leek
• 1 onion
• a bouquet
• 2 ounces butter
• 1 tablespoonful flour
• the yolks of 2 eggs
• 1/2 cup cream

Method

1. 1

   Place barley in a saucepan with bouillon and cook until soft; press through a sieve.

2. 2

   Remove meat from chicken, pound finely, and add to barley.

3. 3

   Chop chicken bones, cover with bouillon, add leek, onion, and bouquet; cook for 1 hour, then strain.

4. 4

   Add broth to chicken and barley, boil for 10 minutes, strain into a clean saucepan.

5. 5

   Melt butter, add flour, stir for a few minutes; add to soup and boil for 10 minutes, removing scum.

6. 6

   Mix yolks with cream, add to soup without boiling.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 32. The excerpt below is the record exactly as published.

tablespoonf ul flour, stir for few minutes; add y, pint white bouillon, y, pint cream, a small bouquet, if handy little mushroom liquor ; season with y, teaspoonful salt, % teaspoon- ful nutmeg, and cook 10 minutes; remove the bouquet, add the turnips, and cook 10 minutes, without cover ; press through a sieve ; return the pur6e in saucepan to the fire, add 3 pints of boiling white bouillon, and Vg cup of cream ; serve with crofttons. Potage ft la Titricare.— Peel, wash, and cut in slices 8 large potatoes, 1 white onion, 3 stalks of celery ; place this into a sauce- pan with 2 ounces butter ; season with 1 teaspoonful salt, V^ tea- spoonful pepper, the same of grated nutmeg ; set on a slow fire, to simmer gently, stirring occasionally until nearly dissolved into a kind of purSe; add 1 pint white broth, and cook 30 minutes SOUPS, Etc. 45 longer; then rub them through a sieve; return the puree in a saucepan to the fire, adding 2 pints white broth, and boil gently 15 minutes ; add Ys pint boiling cream, a small piece of butter, and a pinch of sugar. Put y, cup of cooked green peas, and the same of asparagus tops in the tureen with the potato balls described below. Potato Balls. — Bake 3 large potatoes, cut them in half and rub through a sieve ; then place the potatoes in a saucepan with Yg ounce butter, and Ys <^up ^^^ cream ; season with salt, pepper, and nutmeg ; stir over the fire till the mixture ceases to adhere to the spoon; then remove it; add the yolks of 2 eggs and the beaten white of 1 ; mold them into small balls like marbles, and drop into boiling salted water ; boil 5 minutes ; remove the potato balls with a skimmer, lay them in the tureen, and pour the soup over it. Potage il la Cr6me d'Orge & la Pnr6e de Tolaille.— Place a saucepan with Ys cup of barley over the fire ; add 1 quart white bouillon and cook till soft; then press it through a sieve. Se- move the meat from a young roasted chicken ; pound the meat very fine and add it to the barley ; chop the chicken bones into pieces, and put the bones with the remnants in a saucepan over the fire ; cover with white bouillon ; as soon as it boils, add 1 leek, 1 onion, and a bouquet; cook 1 hour ; then strain ; add 3 pints of this broth to the chicken and barley, and boil 10 minutes ; then strain through a sieve into a clean saucepan ; return the soup to the fire ; melt Yt tablespoonful butter, add Yi tablespoonful flour, stir for few min- utes; add it to the soup and boil 10 minutes, removing all the scum ; mix the yolks of 2 eggs

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