Corn Soup - cooking recipe

Ingredients

1 pt. pressed corn
2 even Tbsp. flour
1 qt. milk
1 Tbsp. butter
2 egg yolks

Preparation

Put the milk on to boil in a double boiler.
Add the corn cobs from which the corn has been removed.
Cover and cook slowly 1/2 hour.
Remove the cobs.
Add the corn.
Cook 20 minutes more and press through a puree sieve.
Rub the butter and flour together. Add to the soup and stir continually until it thickens.
Beat the yolks of the eggs and put them in the tureen.
Add gradually the hot soup.
Season and serve.