Next put in it some butter, salt and pepper, a little paprika, and into full of sweet corn, then close the chicken.

Next put it in a saucepan with other more sweet corn, against butter, salt, pepper, a little whisky; cook about half of one hour.
The best sweet corn is the California sweet corn in can.
The sauce is done with white of chicken.

Squeeze two yolks of eggs and butter like for a sauce mousseline and finish it with a little whisky.
And there you are.
The second occasion came some months later.

We had been on _safari_ for several weeks and had returned to Nairobi for two or three days.

It was the "psychological moment" for something new in the way of food.