Giblet Soup, Irish Style

Ingredients

• Consommé blanc (white consommé)
• 1.5 decilitre Pearl barley
• 1.5 decilitre Brunoise (finely diced vegetables)
• 4 decilitre Pearl barley
• 3 whole Egg yolks
• 2 decilitre Cream
• 100 gramme Butter

Instructions

1. Prepare a white consommé and simmer it gently for 1 hour and 45 minutes.
2. Transfer the poultry pieces to another saucepan. Add the pearl barley that has been poached in advance, along with a brunoise (finely diced vegetable garnish) and the well-cooked pearl barley.
3. Degrease (dégraisser) the cooking stock. Off the heat, whisk together 3 egg yolks with 2 decilitres of cream to form a liaison. Stir this liaison into the stock, then finish by adding 100 grammes of butter and whisking to combine.
4. Strain the sauce over the giblet pieces and their garnish. Serve hot.