Chapter XVIII · Vegetables and Farinaceous Products · No. 2169
2169—Maize (Maïs)
Take the maize when it is quite fresh and still milky, and cook it either in steam or salted water; taking care to retain the leaves on the ears. When cooked, the leaves are drawn back so as to represent stalks, and the ears are bared if they be served whole. This done, set the ears on a napkin, and send a hors-d’œuvre dish of fresh butter to the table with them.
If the maize has to be grilled, put the ears on a grill in the oven, and, when they have swollen and are of a golden colour, withdraw the grains and set the latter on a napkin. Sometimes, too, the ears are served whole.
When maize is served as an accompaniment, the grains are separated from the stalk and cohered with butter or cream, exactly like peas.
Failing fresh maize, excellent preserved kinds are to be found on the market.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2169, p. 651. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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