[711—CRÈME DE RIZ]
Wash one-half lb. of rice in cold water; [blanch] it; cool it, and cook it very gently in one quart of white consommé. Crush in the mortar; rub through tammy, and dilute the rice purée with one pint of white consommé. Heat and finish the preparation, when dishing up, with the necessary quantity of cream.
Or pour four tablespoonfuls of rice cream, diluted with one-half pint of cold milk, into three pints of boiling milk; set to boil, stirring the while, and leave to cook very gently for twenty-five minutes. Rub through tammy, and finish the preparation, when dishing up, with the required quantity of cream.
This soup may also be prepared as a velouté.
[712—CRÈME D’ORGE]
Wash three-quarters lb. of coarse pearl barley in lukewarm water, and cook it gently for about two and one-half hours in one pint of white consommé containing one piece of the white part of a stick of celery.
Crush in a mortar; rub through tammy; dilute the purée of barley with one pint of white consommé; heat, and finish the [249] ]preparation, when dishing up, with the necessary quantity of cream.
This soup may also be prepared with barley-meal, the procedure in that case being the same as that of the “Crème de Riz” above.
Garnish with very fine, well-cooked pearl barley.
This soup may also be prepared as a velouté.