Title: Consomme De Mer
Categories: Soups
Yield: 6 servings

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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