Consomme De Mer |
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Soups |
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Ingredients And Procedures |
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 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
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