The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Consomme with Pearl Barley

Wash three tablespoonfuls of pearl barley, put in a saucepan with three pints of consomme, and let boil for forty minutes. Add two tablespoonfuls of cooked breast of chicken cut in dice, two tablespoonfuls of cooked green peas, and serve in a hot tureen.

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