Tuesday, January 19, 2016

Fresh Corn Souffle (1960)

"Melt 2 tablespoons butter in a heavy saucepan.  blend in 2 tablespoons flour, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add 1 cup milk and cook, stirring, until thickened.

"Add 2 cups grated fresh corn, and mix well. Stir in 2 egg yolks, beaten until thick and lemon-colored.  Fold in 2 stiffly beaten egg whites.

("To make grated corn, slit down the center of each two of kernels with a sharp knife.  Push out pulp and juice with dull edge of the knife.  Or cut tops off kernels, and push out corn pulp and juice with dull edge of knife.")

"Pour into moderate oven, 350 degrees, about 30 minutes.  Makes 4 to 6 servings."

(Origin - "Woman's Day Collector's Cook Book" by Woman's Day magazine, 1960. Introduction by James Beard, illustrations by Joseph Low.)

More "Lost" Souffle Recipes

Macaroni Cheese Souffle De Luxe (1936)

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