Steam or boil the maize, drain and remove the grains. Dry out in a pan over a hot stove and stir in a little thick Sauce Béchamel. When the mixture is sufficiently reduced, thicken it with egg yolks as for a Chicken Croquettes mixture and spread it on a tray to cool.
Mould round, rectangular or cork shape, flour, egg and breadcrumb and deep fry them when required in clean very hot fat.
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