Cream of Green Corn
From The Hotel St. Francis cook book, 1919
Serves 9
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 50. The excerpt below is the record exactly as published.
Cream of green corn Matelote of fish Leg of mutton, Bretonne Field salad Sand tart Coffee Eggs Maltaise. Fill a croustade with puree of fresh mushrooms, put a poached egg on top, and cover with cream sauce. Calf's head, a la Frangaise. Boil a calf's head, with the tongue and brains, and dish up on a china platter. Make a macedoine of vegetables as follows : Boil in salt water a carrot and a turnip, and when cold cut up in small dices. Add one-half pound of cold cooked string beans cut in pieces about one-half inch long, one-quarter pound of boiled peas, and one-half can of flageolet beans. Put this macedoine in a salad bowl, add one teaspoonful of salt, one- half teaspoonful of fresh-ground black pepper, a little parsley and chervil, one-half cup of white wine vinegar, and one and one-half cups of olive oil. Mix well and pour over the calf's head. Cream of green corn. Soak five pounds of green corn in cold water over night. Then put on fire in pot with one-half gallon of bouillon, and cook until soft. Then strain through a fine sieve, put back in pot, add one quart of boiling cream, and season with salt and a little Cayenne pepper. Before serving add four ounces of sweet butter
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