Consomme De Mer

Ingredients

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