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Mashed Corn

Wash and drain about one quart of fresh corn cut from the cob, put it into a saucepan with two quarts of boiling water, a bunch of thyme, two or three small onions, one carrot, two or three cloves, and salt and pepper to taste. Boil the corn until tender, then pour it onto a fine wire sieve, remove the onions, thyme, parsley, carrot and cloves. Return the corn to the saucepan with a small quantity of rich broth and two ounces of butter, and stir all together over the fire for a few minutes. Serve the puree very hot.