By Auguste Escoffier
2 litres (3½ pt or 9 U.S. cups) Chicken Consommé flavoured with curry.
4 tbs large dice of flesh of the breast of mutton used to make the Bouillon; 2 tbs well-cooked pearl barley; 2 tbs large Brunoise of vegetables.
© 1903 All rights reserved. Published by Taylor and Francis.