Tuesday, June 11, 2019

San Francisco Cream of Green Corn (1910)

"Put 2 pounds of veal bones in a casserole, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from 3 to 4 quarts of fresh water, add a little salt and a bouquet garni, bring to a boiling point, and skim. 

"Cook for about 1 hour, then add 8 ears of green corn and 1 pint of milk, and boil for about 10 minutes. Then take out the ears, cut off the grains, and chop very fine or smash in a mortar. 

"Heat 3 ounces of butter in a casserole, then add 3 spoonfuls of flour, and when heated, add 2 quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whip. Let it boil slowly, add the corn, and cook for about 30 minutes. 

"Strain through a fine sieve or cheesecloth, put back in the casserole, season to taste with salt and a little Cayenne pepper, and stir in 2 ounces of sweet butter. Serve hot."

More "Lost" Corn Recipes
Deep South Succotash with Bacon (1948)
Green Corn Dumplings (1867)

(Origin - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Master Chef." Republished in 1988 by Windgate Press.)

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