Auguste Escoffier

729 Crème d’Oseille à l’Orge

Cream of Sorrel with Barley

Preparation info
    • Difficulty

      Medium

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Proceed in the same way as for Crème d’Oseille à l’Avoine using the same proportions and replacing the oatmeal flour with barley flour.