Ingredients Jump to Instructions ↓

  1. 1/3 cup of puree.

  2. 1 egg

  3. 1 egg yolk

  4. 1/4 teaspoon each of salt and black pepper

  5. 3 tablespoons of cream Boiling water

Instructions Jump to Ingredients ↑

  1. Instructions Beat egg and yolk together. Add 1/4 teaspoons of of salt and black pepper, cream and corn puree. Mix thoroughly and turn into four buttered timbale moulds. Set these in a pan on several folds of paper, surround with water at the boiling point, and let cook in a slow oven until firm. Serve hot, one in each plate of soup. Add parsley to onion and let cook in two tablespoons of butter until the onion is softened and yellowed; Add one cup of the chopped corn and a pint of broth or hot water (broth from chicken giblets and bones is good) and let simmer ten or fifteen minutes. Pour the liquid through a sieve and pound the corn with a pestle, then press as much of the corn as is possible through a sieve, diluting it. Meanwhile, with the hot liquid, reheat the puree. Melt two tablespoons of butter. In it, cook two tablespoons of flour, half a teaspoon of salt and a little pepper, then add one cup of milk; stir until thickened and boiling, then add the puree and one-fourth a cup of cream. .


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