321. Puree Of Rice A La Chasseur

Wash and blanch half a pound of Carolina rice, and after draining all the water from it, put it on to boil with a quart of consomme of pheasant or partridge. When the rice is sufficiently done, rub it through the tammy, and having clarified it in the usual way, by adding some of the same sort of consomme the rice is boiled in, about five minutes before sending the soup to table, mix in with the cream of rice the puree of one pheasant or two partridges (as the case may be).

Be careful not to allow the soup to get too hot after adding the puree of game to it, as it would be sure to decompose, and become rough and unsightly. Should this accident, however, occur, it may be remedied by taking the soup away from the fire, putting a little consomme to it, and quickly rubbing it through the tammy again ; by these means it will resume its proper smoothness.

This remedy will be found effectual for rectifying similar accidents, should they occur, with meat purees in general.

322. Cream Of Pearl-Barley A La Victoria

Wash a pound of pearl-barley in several waters, blanch, and drain it upon a sieve, and having allowed some cold water to run over it for a few minutes, put it into a stewpan with two quarts of white consomme of fowls, and set it to boil by the side of a slow fire for four hours. When the barley is sufficiently done to admit of its being bruised easily, set one-third of it apart in a small soup-pot, and immediately proceed to rub the remainder through a tammy; then mix the cream of barley thus obtained with the whole barley which has been set aside. Ten minutes before serving up this soup, add to it half a pint of boiling cream.

323. Cream Of Pearl-Barley A La Reine

The process for making this soup is exactly the same as that used for making the cream of rice a la Chasseur, barley being substituted for rice, and poultry for game: see No. 321.

324. Cream Of Pearl-Barley A La Printaniere

Having prepared a cream of pearl-barley as above directed, just before sending to table, pour it into a soup-tureen containing three dozen small quenelles of fowl, and half a pint of large heads of asparagus boiled green, and serve.

325. Cream Of Pearl-Barley A La Royale

The puree of barley being prepared as described in the foregoing directions, and finished in the same manner, pour it into a soup-tureen containing two spring chickens, roasted for this purpose just before dinner-time, and cut into small members neatly trimmed.

326. Cream Of Barley A La Princesse Alexandria

To make this soup, white consomme of game should be used to prepare the cream of barley, the puree being finished according to the method observed in former cases; when about to send the soup to table, pour it into a tureen containing scollops of the fillets of three young red-legged partridges, roasted a few minutes previously for the purpose.

327. Cream Of Barley A La Duchesse

Having prepared a steamed custard of fowl, as directed in the preparation for making Desclignac soup (No. 258), cut the custard thus made (allowing it time to become cold and firm) into small pillars an inch long, then place them carefully in the soup-tureen with a little consomme ; proceed to pour on them a cream of barley prepared and finished in the usual way, and to which has been added a tablespoonful of lobster butter and a little cayenne pepper.