Bisque of Clam Bouillon

Ingredients

• 1 tablespoonful butter
• 2 tablespoonf uls fine-cut onion
• 1 tablespoonf ul grated carrot
• 1 pint of boiling water
• 1 pint of clam bouillon
• the yolk of 2 eggs
• a half cup cream

Method

1. 1

   Place a saucepan with butter over the fire; add onion and carrot, cover, and cook until done, stirring occasionally; then add flour, stir a few minutes, add boiling water and clam bouillon, and cook 5 minutes; strain, and return bisque to saucepan; mix yolk of eggs with cream; add slowly to bisque, and serve with small oyster crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 39. The excerpt below is the record exactly as published.

Bisque of Clam Bouillon.— Place a saucepan with 1 table- spoonful butter over the fire ; add 2 tablespoonf uls fine-cut onion, 1 tablespoonf ul grated carrot ; cover, and cook until the onions and carrots are done, stirring it occasionally ; then add 1 tablespoonf ul flour, stir a few minutes, add 1 pint of boiling water, 1 pint of clam bouillon, and cook 5 minutes; strain, and return the bisque to saucepan; mix the yolk of 2 eggs with a half cup cream; add slowly to the bisque, and serve with small oyster crackers. Clam Cream 8tew. — Chop fine 1 quart of clams, and strain the liquor ; place a saucepan with 2 fine-chopped white onions, 2 tablespoonfuls fiue-cut white celery, and 1 tablespoonful butter

Cook this with the app: pantry check, scaling, and the assistant.