Potage Creme d’Orge

Ingredients

• 2 ozs. of butter
• a small piece of onion
• 2 tablespoonfuls of Robinson’s 'Patent' Barley
• a quart of white stock
• the yolks of 3 eggs
• ½ pint of cream

Method

1. 1

   Put butter and chopped onion in a stewpan, melt on the stove, add barley mixed into a paste with cold milk.

2. 2

   Add white stock, stir until it boils, then simmer for 30 minutes.

3. 3

   Beat yolks of eggs with cream, add some cold cream to the soup, stir in eggs and remaining cream, return to stove and stir until thickens without boiling.

4. 4

   Strain and serve with green garnish.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 196. The excerpt below is the record exactly as published.

Potage Creme d’Orge. Wlien made as directed is a peculiarly nice Soup. Put 2 ozs. of butter into a stewpan with a small piece of onion, choppdd finely ; let the butter melt on the stove, add 2 tablespoonfuls of Robinson’s “Patent” Barley mixed into a smooth pa.ste with a littl* cold milk to the consistency of cream. Add a quart of white stock made from chicken or veal. Stir well on the stove until it boils and let it simmer for ^ hour. Then beat up the yoUvs of 3 eggs with ^ pint of cream

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