CookEat Recipe
Cream of Barley
Strained creamy barley soup based on the numbered white broth formula. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0849. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Preserve both source facts of beef word and No.701 veal-based recipe without silently inventing a beef stock. Cool broth rapidly and hold dairy soup safely hot. Limites : The printed phrase beef broth(No 701) conflicts with veal-based No 701; this documentary adaptation explicitly uses No 701 white broth. Finished stock recovery, barley absorption, strained pulp retention and soup yield are unmeasured.
Method
Steps
Step 1
Prepare the full No 701 white broth ONCE: put 1360 g fresh veal bones in 18900 mL cold starting water, bring to the boil and skim carefully. Optional veal, beef and poultry scraps are omitted in this selected version.
Step 2
No.701 component: Add whole peeled carrots, turnips, onions, parsley root, leeks and celery. Cover and simmer gently about four hours. Strain through clean cloth into food-safe vessels. Cool rapidly in shallow batches, refrigerate/freeze and measure actual output before allocation.
Step 3
Wash barley in several changes of cold water, rubbing until runoff is clear, and drain. Measure TWO AND HALF QUARTS actual finished No.701 white broth, add barley, sliced carrot/onion/two leeks and teaspoon salt; cover and simmer two hours.
Step 4
Press cooked mixture through sieve and return strained puree to pan. Add one pint milk, two gills cream and half-ounce butter, whisk one minute, bring back to boil and skim; add teaspoon powdered sugar, whisk another minute and pour into a soup tureen.
Step 5
The source calls its linked broth beef broth(No 701), but No 701 is veal-based White Broth. This preparation expressly follows the numbered No 701 formula; no beef-stock substitution or extra batch is added.
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