CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
|
|
Jim Vorheis |
10 1/2 |
oz |
Consomme |
1 |
cn |
Water |
8 |
oz |
Bottle clam juice |
2 |
ts |
Lemon juice |
1/2 |
c |
Whipping cream |
1/2 |
ts |
Salt |
INSTRUCTIONS
Heat the consomme, water, clam juice and lemon juice to boiling. Whip the
cream with the salt. Serve hot with a large dollop of cream on each
portion.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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