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Auguste Escoffier
727
Crème d’Orge
Cream of Pearl Barley
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Preparation info
Difficulty
Medium
Appears in
#28
Le Guide Culinaire
By
Auguste Escoffier
Published
1903
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Recipes
Contents
Method
Thoroughly wash
375
g
(
14
oz
)
pearl barley
in several waters then cook very gently for approximately 3 hours in