Sauté barley in half of the butter. Add clear soup and swell for 20 min. at low temperature. Stir from time to time. Sauté spring onion rings in remaining butter. Stir into barley along with egg and bread crumbs. Season to taste with salt and freshly ground pepper. Form eight meat loaves from the dough. Fry in hot oil over medium heat for four minutes on each side. Keep meat loaf warm. Sauté onion quarters and small bell pepper cubes in the frying fat. Add wine and sauté for five minutes. Season to taste with salt and freshly ground pepper. Arrange meat loaf on top of vegetables. Garnish with basil.
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