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CHICKEN BOUILLON

(Soups) - (Ice Creams, Water Ices, Frozen Puddings)







1 quart of plain or chicken bouillon
1 quart of clam bouillon
1/2 pint of cream
Paprika
This is one of the most elegant of all bouillons. Heat the bouillons
separately, mix them at the last minute, pour at once into heated cups, put
a tablespoonful of whipped cream on the top of each cup, garnish with a
dusting of paprika, and send to the table.
This will serve ten persons; in a pinch, twelve.











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