Chapter XIII · Soups · No. 707
707—Crème de Maïs, otherwise Washington
Cook some fresh maize in salted water (or use the preserved kind if the fresh is out of season), and combine therewith an equal quantity of thin Béchamel. Rub through tammy; heat, and finish with cream when dishing up.
Garnish with grains of maize cooked in salted water.
This soup may also be prepared as a velouté by substituting for the Béchamel an excellent poultry velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 707, p. 247. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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