Barley a la Reine Garnishing

Wash in several waters four ounces of pearl barley; cook it in salted water for three hours until thoroughly done, and it crushes easily when pressed between the fingers; drain and let it simmer in a little good, fresh cream. Just when ready to serve, stir in an equal quantity of chicken puree (No. 713) with almond milk (No. 4), and with this garnish some croustades (hollow tartlets made of fine paste (No. 135) rolled out very thin).