10 1/2 consomme 1 package 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