2171—Soufflé de Maïs au Paprika

Before rubbing the maize through a sieve, add to it two tablespoonfuls of chopped onion fried in butter, and a large pinch of paprika per lb. of maize. Proceed for the rest of the operation as in the case of No. 2170, Soufflé de Maïs à la Crème.

N.B.—These two soufflés are served as a garnish and may be cooked either in a timbale or in small cassolettes. They constitute excellent adjuncts to large, poached fowls.