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Iced Bouillon

Iced Bouillon

Oxmoor House JANUARY 1985

  • Yield: 2 cups

Ingredients

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

Preparation

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.

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Iced Bouillon recipe

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