725 Crème de Maïs

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

Cook 800 g ( 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 U.S. cups) Sauce Béchamel.

Pass through a fine sieve, then through a fine strainer, reheat and add 4 dl (14 fl oz or U.S. cups) cream at the last moment.

Garnish

100 g ( oz) cooked grains of maize.

This soup may also be prepared as a Velouté.