| How To Cook: |
|
|
1. Add the liquid to the 2 cups of grated corn and bring it to the boil, skimming off the husk as it rises to the surface.
|
2. Add the onions, the corn cut from the cob and salt and pepper to taste.
|
3. Boil up again and stir in the cream.
|
4. Put the beaten egg yolk into a basin and pour the soup over, stirring all the time.
|
5. Add to each plate some shredded lettuce.
|
