Chop, mash and sift enough corn to make
If too stiff, add cream; if too thin, add more crumbs. Turn it into well buttered, small tin timbale moulds till ⅔ full. Place them in a pan of hot water, cover with buttered paper and bake about 20 minutes, or till puffed up all over. Turn out on a shallow dish and garnish with parsley.
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