2170—Soufflé de Maïs à la Crème

Cook the maize in water or steam; rub it quickly through tammy; put it into a saucepan with a small piece of butter, and quickly dry it.

This done, add sufficient fresh cream to this purée to make a somewhat soft paste. Thicken this paste with the yolks of three eggs, per lb. of purée, and combine it with the whites of four eggs beaten to a stiff froth. Mould and cook after the manner of an ordinary soufflé.