Boil some corn on the cob in water having salt and butter added to it; drain, then cut off the tender part of the corn; about two pounds in all. Pound this in a mortar with thick bechamel sauce and dilute this puree with white broth. Place a pound of chicken forcemeat (No. 60) in a deep buttered dish; stand it in a sautoire with water reaching to half the height of the dish, let boil and then put it in a slack oven to poach the forcemeat; leave it to cool, then pound in a mortar adding the corn puree, and enough broth to obtain a not too thick puree; strain through a tammy, heal up without boiling, and just when ready to serve add, to thicken the soup, egg-yolk and cream; work in a piece of fresh butter. Serve separately some Compiegne croutons browned in the oven.

(256). Cream Of Green Corn A La Mendocino (Creme De Mais Vertes A La Mendocino)

cook the corn on the cob in salted water, adding a piece of butter; when done, remove the grains, mash them in a mortar, and dilute the puree with a quart and a half of broth; strain through a sieve or tammy, and set it into a saucepan; heat it up without allowing it to boil, and season with salt, sugar and nutmeg. Just when ready to serve, thicken the soup with egg-yolks, cream and fine crawfish butter (No. 573), with lemon juice added. Serve with a garnishing composed of shrimp tails, cut in small pieces.