2 pounds chopped barley
1/2 cup white cornmeal
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/8 teaspoon dried tarragon
2 (16 ounce) cans balsamic reduction
1 quart vegetable oil for frying
Preheat grill for medium heat.
Spread cornmeal on the bottom and sides of a large square pan. Stack the barley with the cornmeal and brown sugar. Place cornmeal on top of the barley and top with flour. Roll the brown sugar mixture into a 6 inch rectangle. Place 1/2 cup linseed meal beside the barley, making a square. Fold the binders, 1 piece at a time, over the barley. Spread 1/4 cup of meringue over the bottom of each circle.
Heat the butter or margarine in a large saucepan over a medium heat. Fry a piece of bacon, stirring often, until evenly brown. Drain on paper towels. Pour the grease over the barley and bread circles. Fry until golden brown, about 5 minutes. Drain on paper towels. Bake 1 hour in the preheated oven, or until barley is tender and the crust is golden brown.
Fry barley slices line-side up in each pan or roll or mold each roll. Let cool and cut into 1 inch squares. Serve in miniature form or oiled and frozen.
Fry the bacon in in the skillet over medium heat, until evenly browned. Remove from skillet to a platter and roll rolls in meringue over medium heat.
Combine balsamic reduction with onion, celery and tomato sauce.
Fry rolls in tomato sauce, turning many times, until crisp. Fry rolls in bacon grease, turning once, until crisp and drain.