Cream Of Corn, A La Creole Recipe

Ingredients for Cream Of Corn, A La Creole Recipe

• 1 can of corn
• 1 large onion, sliced
• 1 sprig of parsley
• 1 pint of water
• 2 tablespoons vegetable shortening
• 2 tablespoons sifted flour
• 1/2 teaspoon salt and dash of pepper
• 1 quart scalded milk
• Add corn pulp and juice
• 1 tablespoon sugar
• Salt to taste
• 1 cup scalded cream or very rich milk

Instructions

1. Put corn through meat chopper, add sliced onion, parsley, and water.
2. Cook altogether 20 minutes, being careful not to let it scorch, then press through a fine sieve, extracting all pulp possible.
3. Melt vegetable shortening, add an equal amount of sifted flour, salt, and a dash of pepper.
4. Cook to smooth paste; then add, very gradually, scalded milk.
5. When thick and smooth, add corn pulp and juice and 1 tablespoon sugar.
6. Add salt to taste, and just before serving add 1 cup scalded cream or very rich milk.

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