Reference > Farmer's Cookbook > SOUPS > Clam and Chicken Frappé
  Clam Consommé Clam and Tomato Bisque  
CONTENTS · BIBLIOGRAPHIC RECORD

Clam and Chicken Frappé

Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheesecloth. To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned. Cool, and freeze to a mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream.


CONTENTS · BIBLIOGRAPHIC RECORD
  Clam Consommé Clam and Tomato Bisque  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors