Clams (14S7)

Celery (86) Olives

Cream of Corn, New Orleans

Pampano, Meuniere (1982)

Potatoes, Bearnaise (593)

Noix of Beef, Braise Bourgeoise (1871)

Cauliflower au Gratin (1329)

Roast Squabs (831) Lettuce Salad (148)

Ice Cream, Souveraine (191)

2235. Cream Of Corn, New Orleans

Remove leaves and silk from six fresh, sound ears of green corn. Detach grains from cobs and place in a saucepan with three ounces peeled, chopped almonds, one sliced onion, two sliced leeks, two branches celery, one branch chervil, one and a half quarts white broth (No. 701), a quart milk, one heavy teaspoon salt, a saltspoon cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground cinnamon; lightly mix and boil twenty-five minutes. Add three ounces rice and cook fifty minutes more. Press the cream through a sieve into a basin, then through a Chinese strainer into a saucepan, add half ounce butter and a gill cream; mix well while heating; two minutes. Pour into a soup tureen and serve with bread croutons (No. 23) separately.