Souffle de Maïs à la Crème

Ingredients

• a small piece of butter
• the yolks of three eggs
• the whites of four eggs
• per lb. of purée

Method

1. 1

   Cook the maize in water or steam; rub it quickly through tammy; put it into a saucepan with butter, and quickly dry it.

2. 2

   Add sufficient fresh cream to make a somewhat soft paste.

3. 3

   Thicken this paste with the yolks of three eggs per lb. of purée, and combine it with the whites of four eggs beaten to a stiff froth.

4. 4

   Mould and cook after the manner of an ordinary souffle.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 374. The excerpt below is the record exactly as published.

SOUFFLE DE MAiS A LA CREME Cook the maize in water or steam; rub it quickly through tammy; put it into a saucepan with a small piece of butter, and quickly dry it. This done, add sufficient fresh cream to this purée to make a somewhat soft paste. Thicken this paste with the yolks of three eggs, per Ib. of purée, and combine it with the whites of four eggs

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