Cream of Green Corn a la Hermann

Boil some corn on the cob in water having salt and butter added to it; drain, then cut off the tender part of the corn; about two pounds in all. Pound this in a mortar with thick bechamel sauce and dilute this puree with white broth. Place a pound of chicken forcemeat (No. 60) in a deep buttered dish; stand it in a sautoire with water reaching to half the height of the dish, let boil and then put it in a slack oven to poach the forcemeat; leave it to cool, then pound in a mortar adding the corn puree, and enough broth to obtain a not too thick puree; strain through a tammy, heat up without boiling, and just when ready to serve add, to thicken the soup, egg-yolk and cream; work in a piece of fresh butter. Serve separately some Compiegne croutons browned in the oven.