326 Pearl Barley for Stuffed Chicken and other Uses

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 75 g ( oz) chopped onion in alittle butter until golden in colour and add 250 g (9 oz) washed, drained and dried pearl barley. Heat, mixing with a wooden spoon then cover with dl (1⅓ pt or U.S. cups) boiling White Bouillon. Season with a pinch of pepper, cover with a lid and cook in a slow oven for approximately 2 hours. At the last moment mix in 50 g (2 oz) butter cooked until light brown in colour.