Creme de Mais
From A guide to modern cookery, 1909
Serves 4
This soup may also be prepared as a velouté.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 143. The excerpt below is the record exactly as published.
CREME DE MAIS, otherwise WASHINGTON Cook some fresh maize in salted water (or use the preserved kind if the fresh is out of season), and combine therewith an equal quantity of thin Béchamel
Cook this with the app: pantry check, scaling, and the assistant.