Pearl-Barley Puree or Shlem
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt pearl barley
- lozhka butter
- egg yolks
- stakan thick cream
- salt
Instructions
- Boil pearl barley very soft with butter and salt; rub hot through a sieve.
- Thin with hot strained bouillon, boil, and strain through a napkin.
- Add a yolk-cream liaison, thin further, and heat very hot without boiling.
- Scatter a little whole boiled barley into the tureen and serve.