Cream of Green Corn a la Mendocino

Cook the corn on the cob in salted water, adding a piece of butter; when done, remove the grains, mash them in a mortar, and dilute the puree with a quart and a half of broth; strain through a sieve or tammy, and set it into a saucepan; heat it up without allowing it to boil, and season with salt, sugar and nutmeg. Just when ready to serve, thicken the soup with egg-yolks, cream and fine crawfish butter (No. 573), with lemon juice added. Serve with a garnishing composed of shrimp tails, cut in small pieces.