10 1/2 consomme 1 package water 230 ml bottle clam juice 10 ml lemon juice 120 ml whipping cream 1 gr 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