No. 384
Wheat, Oats, or Barley Broth
Bouillon de Ble, d'Avoine ou d'Orge
Wash half a pound of either of these in several waters, then leave to soak for twelve hours; parboil them in plenty of water, and afterward cook them slowly in white chicken bouillon (No. 188). When done and the grain crushes easily between the fingers, strain and press it well to extract all the insides. Half a pound of wheat should produce two quarts of liquid. To be served in cups.