1 lb Bones, pork & veal
2    Carrots; peeled, sliced
1    Parsnip; peeled, sliced
1/2 c  Pearl Barley; uncooked
3 tb Butter; clarified
1 tb Flour, all-purpose
1/3 c  Milk, whole
Salt
1/3 c  Heavy cream
1    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 10 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.