A guide to modern cookery

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 _printaniers_, &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—CRÈME 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, and complete its cooking gently in the sauce. Rub through tammy; add one-half pint of white consommé, and finish after the manner of other creams. Garnish with chervil _pluches_. This soup may also be prepared as a purée or a velouté. 711—CRÈME DE RIZ Wash one-half lb. of rice in cold water; _blanch_ it; cool it, and cook it very gently in one quart of white consommé. Crush in the mortar; rub through tammy, and dilute the rice purée with one pint of white consommé. Heat and finish the preparation, when dishing up, with the necessary quantity of cream. Or pour four tablespoonfuls of rice cream, diluted with one-half pint of cold milk, into three pints of boiling milk; set to boil, stirring the while, and leave to cook very gently for twenty-five minutes. Rub through tammy, and finish the preparation, when dishing up, with the required quantity of cream. This soup may also be prepared as a velouté. 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.