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Potage, Allemande

Cut one medium carrot, one turnip, one onion, two leeks and two branches of celery into extremely small square pieces. Place these in a small saucepan with half a pint hot water, one ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the pan, set on the range, and as soon as it comes to a boil place in the oven for thirty-five minutes. Remove, add two tablespoons of asparagus tips and three tablespoons of barley (boiled in a pint of water with half teaspoon salt for forty minutes and drained) and keep hot.

Knead in a saucepan one ounce butter with two ounces flour; heat for one minute, then add one pint milk and two and a half pints white broth. Sharply mix with a whisk for two minutes, then add the above vegetables; boil for ten minutes, season with half teaspoon salt, one saltspoon cayenne pepper, mix well again and serve.