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Barley Cream

A creamy barley dish made with veal or chicken, barley, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Veal and barley work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Barley Cream

Ingredients

Directions

Prepare

  1. Shred the veal or pass it through a mincing machine.

  2. Wash and blanch the barley.

Simmer

  1. Combine the veal, cold water, barley, and a little salt in a saucepan.

  2. Bring the mixture to a boil.

  3. Reduce heat and simmer gently for two hours.

Finish

  1. Pound the meat and barley in a mortar with some of the cooking liquid.

  2. Season the mixture.

  3. Rub the mixture through a sieve.

  4. Add the slightly whipped cream.

  5. Warm up the mixture if necessary.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Veal + barleytop 23% of all pairs
    Smell alikelow
    Cooked together162 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Barley + creamtop 25% of all pairs
    Smell alikelow
    Cooked together301 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Veal + creamtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlet or chicken
Provides the meat that breaks down during long simmering to flavor and body the cream.
Pearl barley
Its starch thickens the cooking liquid and gives the cream a smooth, body-rich texture.
Cream
Adds richness and a silky mouthfeel to the finished smooth purée.

The step that matters

Simmer gently for two hours. A gentle simmer lets the meat and barley soften and release flavor and starch without boiling hard, which can make the liquid cloudy and the texture uneven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More barley cream recipes

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