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By Auguste Escoffier
Cook 800 g (1¾ lb) fresh grains of maize in boiling salted water (or use an equivalent amount of tinned maize) then drain it and add to 8 dl (1⅖ pt or 3½ U.S. cups) Sauce Béchamel.
Pass through a fine sieve, then through a fine strainer, reheat and add 4 dl (14 fl oz or 1¾ U.S. cups) cream at the last moment.
100 g (3½ oz) cooked grains of maize.
This soup may also be prepared as a Velouté.
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