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Tuesday, September 25, 2012

Info Post



Assemble these supplies:

  • 4 cups canned or fresh corn, grated
  • 2 egg yolks
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups milk
  • 1 teaspoon vetsin
  • Salt to taste


 Steps in preparation:

Put the corn into double boiler in 3 cups milk and cook for 20 Minutes. Make a white sauce of after, flour, and the milk and corn mixture. Add salt to taste and cook T 5 more minutes. Beat the egg yolks well and add to the remain-g cup of cold milk. Stir this mixture into the soup. Cook for or 2 minutes, stirring constantly.  Serve.

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