Cream of Barley, Joinville

Olives Oysters (18) Canapes of Anchovies (141)

Codfish, Espagnole (743) Potatoes, Marquise (1044)

Noix of Ham, Londonderry (1771)

Jerusalem Artichokes, Rissoles (2140)

Spaghetti, Paysanne (299)

Roast Turkey, Cranberry Sauce (67)

Escarole Salad (100)

Chocolate Eclairs (1279)

3146. 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 (No. 701), 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 (No. 23) separately.