Crème à la Régence

Ingredients

• 1 litre and three quarters crème d'orge
• 100 grammes Beurre d'écrevisse
• 2 décilitres and a half cream
• poultry forcemeat finished with Beurre d'écrevisse (garnish)
• small cocks' combs
• fine pearl barley (garnish)
• Consommé (for washing the barley)

Instructions

1. Prepare 1 litre and three quarters of crème d'orge by the procedure and proportions given under Crème d'Orge.
2. Heat without boiling.
3. Finish at the moment with 100 grammes of Beurre d'écrevisse and 2 décilitres and a half of cream.
4. Garnish with small fluted quenelles of poultry forcemeat finished with Beurre d'écrevisse, small freshly cooked cocks' combs, and fine pearl barley, well cooked and washed in Consommé.