Note 131 — INDEX
Reading edition
No. 131. Purce of Clams.—A purce of clams or other shell fish is made the same as for a bisque, except that the clams are rubbed through a sieve forming a soft paste before adding the milk.
Reading edition
No. 131. Purce of Clams.—A purce of clams or other shell fish is made the same as for a bisque, except that the clams are rubbed through a sieve forming a soft paste before adding the milk.