Potage Verneuil (Cream of Fresh Peas and Barley)

Ingredients

• 1 litre Crème de pois frais
• 1 litre Crème d'orge
• ordinary Royale made with whole eggs
• red of carrot
• cooked mushrooms

Instructions

1. Mix 1 litre of Crème de pois frais with 1 litre of Crème d'orge, both brought to the point.
2. Cut ordinary Royale made with whole eggs into pastilles.
3. Cut red of carrot in the same way, stew it and cook it down in Consommé.
4. Cut very white cooked mushrooms in the same way.
5. Garnish the soup with the Royale, the carrot and the mushrooms.