CookEat Recipe
Crème Duchesse
Strained barley, veal and milk soup finished with cream-yolk liaison and separate croutons. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1458. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No23 bread croutons once, stop before separate plain garnish service and offer actual output with soup. Keep pounded raw veal refrigerated until used; bring soup to a validated safe endpoint for meat and late egg liaison, using pasteurized yolks or 74°C process. Strain and cool/refrigerate any leftovers safely. Limites : Actual strained soup volume, barley/veal retained solids, vegetable sizes, egg-liaison heat and crouton coverage unknown.
Method
Steps
Step 1
Combine FIVE OUNCES washed barley with minced onion, two leeks, two celery branches, two parsley branches, one chervil branch, clove and bay. Add THREE AND HALF QUARTS water, level TBSP salt, TWO SALTSPOONS cayenne and SALTSPOON nutmeg; cover/simmer TWO HOURS.
Step 2
Pound HALF POUND fresh lean veal to paste while keeping it cold; add gradually to hot soup while stirring. Add PINT milk and gently boil TWENTY MINUTES to verified safe raw-meat endpoint. Beat TWO yolks with GILL cream, add while stirring and heat FIVE MINUTES as source guide to validated egg-safe process.
Step 3
Press soup through a sieve and clean cloth into tureen; stir HALF OUNCE butter through actual strained soup. Prepare No23 ONCE: dice FOUR bread slices very small, fry in TBSP clarified butter until golden, drain; serve actual croutons separately with soup.
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