text_original: BELLEVUE BOUILLON 1 quart of plain or chicken bouillon 1 quart of clam bouillon 1/2 pint of cream Paprika This is one of the most elegant of all bouillons. Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a tablespoonful of whipped cream on the top of each cup, garnish with a dusting of paprika, and send to the table.
text_transcription: BELVUE BOULOG ONE QUART OF PLAIN OR CHICKEN BOUILLON ONE QUART OF CLAMBOUILLON HALF A PINT OF CREAM PAPRICA THIS IS ONE OF THE MOST ELEGANT OF ALL BOUILLONS HEAT THE BOUILLONS SEPARATELY MIX THEM AT THE LAST MINUTE POUR AT ONCE INTO HEATED CUPS PUT A TABLE SPOONFUL OF WHIPPED CREAM ON THE TOP OF EACH CUP GARNISH WITH A DUSTING OF PAPRICA AND SEND TO THE TABLE
phonemes: bˈɛlvjuː bˈuːɪlən wˈʌn kwˈɔːɹt ʌv plˈeɪn ɔːɹ tʃˈɪkɪn bˈuːɪlən wˈʌn kwˈɔːɹt ʌv klˈæm bˈuːɪlən wˈʌn slˈæʃ tˈuː pˈaɪnt ʌv kɹˈiːm pˈæpɹɪkə ðɪs ɪz wˈʌn ʌvðə mˈoʊst ˈɛlɪɡənt ʌv ˈɔːl bˈuːɪlənz. hˈiːt ðə bˈuːɪlənz sˈɛpɹətli, mˈɪks ðˌɛm æt ðə lˈæst mˈɪnɪt, pˈɔːɹ ɐtwˈʌns ˌɪntʊ hˈiːɾᵻd kˈʌps, pˌʊt ɐ tˈeɪbəlspˌuːnfəl ʌv wˈɪpt kɹˈiːm ɔnðə tˈɑːp ʌv ˈiːtʃ kˈʌp, ɡˈɑːɹnɪʃ wɪð ɐ dˈʌstɪŋ ʌv pˈæpɹɪkə, ænd sˈɛnd tə ðə tˈeɪbəl.