Iced Bouillon

Recipe from

Oxmoor House


2 chicken-flavored bouillon cubes
2 cups boiling water
3 tablespoons sherry
Chopped fresh chives (optional)


Combine bouillon cubes and boiling water, stirring until bouillon dissolves. Cool mixture completely. Stir in sherry; cover and chill thoroughly.

Serve in chilled bowls as an appetizer; garnish with chives, if desired.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
My Notes

Only you will be able to view, print, and edit this note.

Add Note