Читать книгу Henley's Formulas, Recipes and Processes (Applied Chemistry) - Various - Страница 467
Clam Bouillon.—
Оглавление| I.— | Clam juice | 12 drachms |
|---|---|---|
| Cream | 2 ounces | |
| Hot water, q. s. to make | 8 ounces | |
| Mix. | ||
| II.— | Extract clam bouillon | 2 ounces |
| Prepared milk | 2 drachms | |
| Extract of aromatic soup herbs | 5 drops | |
| Extract white pepper | 5 drops | |
| Hot soda | 1 cupful | |
| Mix. |
III.—Clam juice may be served with hot water, salt and pepper added. Adding butter makes this bouillon a broth.
It may also be served with milk or cream, lemon juice, tomato catsup, etc. Hot oyster juice may be served in the same way.
