Pearl-Barley Puree or Shlem

Ingredients

• 1/2 funt pearl barley
• 1/2 lozhka butter
• 2 egg yolks
• 1/2 stakan thick cream
• salt

Instructions

1. Boil pearl barley very soft with butter and salt; rub hot through a sieve.
2. Thin with hot strained bouillon, boil, and strain through a napkin.
3. Add a yolk-cream liaison, thin further, and heat very hot without boiling.
4. Scatter a little whole boiled barley into the tureen and serve.