Gallatin's Cream of Abalone Soup (1969)

• 1 lb abalone, ground
• 1 cup onions, chopped
• 1 cup potatoes. diced
• 1 cup celery, chopped
• 1 quart milk, hot
• 1 cup clam juice
• 1/4 cup butter
• 2 tbspns flour
• Salt, pepper to taste
• Dash of Tabasco 
• Dash of Worcestershire 

First, boil the potatoes in the clam juice. Next, saute the onions and celery in butter until golden.  

Add the abalone and continue to cook. Gradually add the flour, stirring constantly until smooth. Add the hot milk slowly and continue to stir until well blended.  Finally, add the boiled potatoes. Season to taste with clam juice, salt, pepper, Tabasco and Worcestershire.  

"This is one of Gallatin's most distinctive creations, and heretofore a closely guarded secret." Make approximately eight cups.

(Origin - "101 Secrets of California Chefs - Original Recipes from the State's Great Restaurants" by Roy and Jacqueline Killeen. Published by 101 Productions of San Francisco. 1969. Recipe by Gallatin's, a famed gourmand restaurant in Monterey, California from 1950 to 1980.)