734—Potage Régence

Prepare one quart of barley cream in accordance with the directions under No. 712, Crème d’Orge. Finish it, when dishing up, with an ordinary leason and one and one-half oz. of crayfish butter.

Garnish with twelve small, grooved quenelles of chicken forcemeat finished with crayfish butter; one tablespoonful of small pearl barley, well cooked; and six small cocks’ combs, freshly poached and very white.