This done, add six tablespoonfuls of a [fondue] of sorrel and butter; set to simmer again for one-quarter hour, and rub the whole through tammy.
Complete the operation after the manner common to all creams.
[248]
][709—CRÈME D’OSEILLE A 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.