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
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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