Cream - Of - Corn Soup (to Serve Four) Recipe ingredients

• (Formula with variations)

To prepare this Cream - Of - Corn Soup (to Serve Four) Recipe, first press enough canned or fresh corn, chopped fine, through a sieve to yield one-third a cup of puree. Beat one egg and the yolk of another; add one-fourth a teaspoonful, each, of salt and black pepper, three tablespoonfuls of cream and the 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. Slice half an onion fine; add a sprig of parsley (fresh or dried) and let cook in two tablespoonfuls of butter until the onion is softened and yellowed; then 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; then reheat the puree. Melt two tablespoonfuls of butter; in it cook two tablespoonfuls of flour, half a teaspoonful 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.