|
|
|
|
Yield 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
|
Stock White |
10 1/2 quarts |
10 liters |
| Flour (preferably
rice) |
2 ounces |
60 grams |
| Oil or Shortening |
2 ounces |
60 grams |
| Barley |
14 ounces |
420 grams |
|
Bouquet
Garni |
|
|
| Butter |
2 ounces |
55 grams |
| Cream |
1 quart |
1 liter |
| |
|
Procedures |
| 1.
Melt shortening or place oil in a sauce pan. Sauté barley and add
flour. Cook slowly and stir. |
| 2.
Add bouquet garni
and stock, simmer until barley is tender. If too thick add more
stock. |
| 3.
Bind with cream and butter |
| 5.
Adjust Seasoning |
                        . |
