Crème de Maïs (Cream of Corn Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 800 grammes corn
- Salted water
- 8 decilitres sauce Béchamel
- Cream
- Corn grains
Instructions
- Cook 800 grammes of fresh or tinned corn in salted water.
- Add it to 8 decilitres of sauce Béchamel.
- Pass through the étamine.
- Heat, and add the cream at the last moment.
- Garnish with grains of corn cooked in salted water.