Name: Sweetcorn Fondue
Ingredients: 1 lb Frozen sweetcorn kernels; 2 ts Cornflour; 3 tb Single cream; Salt and pepper; Few drops Tabasco sauce; 1 oz Butter; Selection of cooked prawns &; Mussels -- to serve

To repent is to accuse and condemn ourselves; to charge upon ourselves the desert of hell; to take part with God against ourselves, and to justify Him in all that He does against us; to be ashamed and confounded for our sins; to have them ever in our eyes and at all times upon our hearts that we may be in daily sorrow for them; to part with our right hands and eyes, that is, with those pleasurable sins which have been as dear to us as our lives, so as never to have more to do with them, and to hate them, so as to destroy them as things which by nature we are wholly disinclined to. For we naturally love and think well of ourselves, hide our deformities, lessen and excuse our faults, indulge ourselves in the things that please us, are mad upon our lusts, and follow them, though to our own destruction (Francis Fuller).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Fondue, Vegetables	4	Servings

INGREDIENTS

1	lb	Frozen sweetcorn kernels
2	ts	Cornflour
3	tb	Single cream
		Salt and pepper
		Few drops Tabasco sauce
1	oz	Butter
		Selection of cooked prawns &
		Mussels — to serve

INSTRUCTIONS

Put sweetcorn in a saucepan with 2 tablespoons water and simmer for a few
minutes until tender.  Drain and put into a blender. Process until soft but
not too smooth.  In a saucepan, blend cornflour smoothly with cream. Add
sweetcorn mixture and cook over a low heat until smooth.  Pour mixture into
fondue pot, season with salt, pepper and Tabasco sauce, then beat in
butter. Set pot over a low burner to keep warm. Serve with a selection of
cooked shellfish.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 14:53:19 +0000
From: Susan Taft <jr03@typhoon.dial.pipex.net>

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