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The 1918 Fanny Farmer Cookbook
and clear.
9
1
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
a
clam liquor add two and one−half cups White Stock III, highly seasoned. Cool, and freeze to
mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream.
9
2
Clam and Tomato Bisque
1
1
quart clams
2
cups cream
1/2 cups cold
water
1
cup stewed and
strained tomatoes
/3 cup butter
/3 flour
1
1
1
/3 teaspoon soda
/2 onion
Salt
Cayenne
1
Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat
slowly
to boiling−point, cook twenty minutes, then strain. Cook butter with onion five minutes;
remove
onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as
boiling−point is reached, tomatoes to which soda has been added. Season with salt and
cayenne,
and serve at once.
9
3
Oyster Bisque
quart oysters
Bit of bay leaf
cups White Stock
1
2
III
2
tablespoons butter
1
1/2 cups stale
Chapter VIII − SOUPS
161
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