729 Crème d’Oseille à l’Orge

Cream of Sorrel with Barley

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.