Barley Gruel
450g (1lb) Barley, cooked and mashed
2lt (3½ pints) Almond Milk
2 tbsp Sugar
½ tsp Salt
Bring the almond milk to the boil.
Add the barley, stir well, and return to boil, stirring constantly.
Immediately reduce heat to a simmer, add the sugar and salt.
Continue simmering for several minutes, stirring occasionally, until thoroughly cooked.
The final product should be only slightly thick.
Serve immediately, or run through a food processor for a smooth consistency, in order to "grind it and strain it."
Serves 4.
Gruyau
If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it, then set it to boil with almond milk, with salt and sugar.
Some people grind it and strain it.
It should not be at all too thick.
from The Viandier of Taillevent
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