"Cream of pearl barley." A soup of strained barley diluted with velouté and enriched with cream and garnished with pearl barley.
A soup of strained barley flavoured with ham, garnished with diced ham, carrots, celeriac and potatoes, thickened with cream and eggs.
Thick, slightly soured cream which has the great advantage of not separating when it is boiled. Usually it has 40% fat, but it is available in low fat forms which remain good consistency, both cooked and uncooked. It is made from cream curdled by the addition of bacteria and can be made at home by adding buttermilk or yoghurt to double cream (US: heavy cream), heating to 35ºC (90ºfahrenheit) and letting stand at room temperature until thickened.
