Bisque of Clams

Ingredients

• a good knuckle of veal, weighing about a pound and a half
• a quart of water
• one small onion
• a sprig of parsley
• a bay leaf
• a couple of tablespoonfuls of butter
• an equal amount of flour
• twenty-five clams
• a pint of milk or cream

Method

1. 1

   Simmer veal with water, onion, parsley, and bay leaf for 1.5 hours.

2. 2

   Strain, return to kettle, mix butter and flour, add to boiling soup.

3. 3

   Chop clams, add to soup, season, boil for 5 minutes, then add milk or cream and serve.

Nutrition per serving

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 2. The excerpt below is the record exactly as published.

Bisque of Clams. Place a good knuckle of veal, weighing about a pound and a half, into a soup kettle, with a quart of water, one small onion, a sprig of parsley, a bay leaf, and the liquor drained from the clams, and simmer gradually for an hour and a half, skim- ming from time to time. Then strain the soup and again place it in the kettle; rub a couple of tablespoonfuls of butter with an equal amount of flour together and add it to the soup when it is boiling, stirring the while until again boiling. Chop up twenty-five clams very fine and place them in the soup, season, and boil for about five minutes, then add a pint of milk or cream

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