Amount
Ingredient
Preparation



1
pound
pork bones

and veal



2
each
carrots

peeled, sliced



1
each
parsnip

peeled, sliced



1/2
cup
pearl barley

uncooked



3
tablespoons
clarified butter





1
tablespoon
flour





1/3
cup
milk, whole





1
x
salt





1/3
cup
heavy cream





1
each
egg yolks

 Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum.  Strain.  Add enough water to bring the amount to 1 1/2 quarts again.

Add barley to the broth and cook until it is soft.

Make a roux with butter and flour. Cook the roux over low heat, stirring constantly, but do not let it become dark. This should be a light roux. Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until smooth. Pour into soup and simmer it for 1 minutes.

Puree the soup in a blender or through a sieve. Adjust the salt to taste. Mix cream with egg yolk and put it in a soup tureen. 
Just before serving, pour hot creamed soup over the yolk and cream mixture