Prepare 5 quarts of clear consomme; boil 1/2 cup pearl barley separately until well done, then wash it in a colander in plently of water. Cut a piece of carrot and turnip in fine dice no larger than the barley grains and boil a few minutes, strain and wash, then put barley and vegetables in the consomme just before time to serve. Orge, is the French name for barley.