Читать книгу How to Cook in Casserole Dishes - Marion Harris Neil - Страница 11

Table of Contents

 2 ozs. (¼ cup) fine barley

 2 sliced onions

 2 sliced carrots

 1 small bay leaf

 Few sprigs parsley

 2 quarts (8 cups) veal or chicken stock

 ½ pint (1 cup) hot milk

 2 egg yolks

 1 glass sherry wine

 ½ pint (1 cup) boiled green peas

 Salt and pepper to taste

Put the stock into a fireproof pot, add the barley, onions, carrots, bay leaf and parsley and simmer for three hours.

When almost ready, add the yolks of the eggs mixed with the milk, wine, and seasonings. Press through a sieve and reheat.

Divide the hot peas into earthenware handled cups, pour over the soup, and serve very hot.