Home › The World's Kitchen › Cream of Barley, Joinville

Cream of Barley, Joinville

Cut heads off two one-and-a-half-pound lobsters, then cut balance into small pieces, place in a large saucepan with an ounce butter and briskly fry for fifteen minutes. Take up lobster with a skimmer, place in mortar and pound to a pulp. Return to pan, add a pint crushed fresh tomatoes, a half gill white wine, quart broth, two quarts water, four ounces barley, an onion with two cloves stuck in it, two branches parsley, a teaspoon salt, lightly mix and let gently simmer for two hours, frequently mixing meanwhile. Press soup through sieve into a basin, then through Chinese strainer into a saucepan, pour in a gill cream, add two saltspoons cayenne, a saltspoon grated nutmeg and a half ounce butter. Mix well and as soon as it comes to a boil pour into a soup tureen and serve with a plate of bread croutons separately.