Cream of Green Corn

Ingredients

• two pounds of veal bones
• from three to four quarts of fresh water
• a little salt
• a bouquet garni
• eight ears of green corn
• one pint of milk
• three ounces of butter
• three spoonfuls of flour
• two ounces of sweet butter
• a little Cayenne pepper

Method

1. 1

   Put veal bones in a casserole, cover with cold water, bring to a boil, and cool off.

2. 2

   Put bones back in fresh water, add salt and bouquet garni, bring to a boil, and skim.

3. 3

   Cook for one hour, then add corn and milk, boil for ten minutes.

4. 4

   Remove corn, chop finely, and add to the mixture.

5. 5

   Heat butter, add flour, then the strained stock.

6. 6

   Bring to a boil, add corn, and cook for thirty minutes.

7. 7

   Strain, season with salt and Cayenne, stir in sweet butter, and serve hot.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 123. The excerpt below is the record exactly as published.

Cream of green corn. Put two pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from three to four quarts of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about one hour, then add eight ears of green corn and one pint of milk, and boil for ten minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat three ounces of butter in a casserole, then add three spoonfuls of flour, and when heated add two quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about thirty minutes. Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, stir in two ounces of sweet butter

Cook this with the app: pantry check, scaling, and the assistant.