Drain corn, reserving 1/2 cup liquid.

Melt butter in a saucepan and stir in flour, stirring slowly to create a rou.

Into the rou, stir in both the cream and the corn liquid.

When sauce is smooth and hot, add in drained corn and bacon. When mixture reaches a boil, reduce heat.

Separate 2 eggs. Beat the egg yolks well in a bowl. Pour part of the hot corn mixture from the saucepan into the bowl of eggs yolks. Beat together, then return the eggs and corn mixture to the saucepan containing the remaining corn mixture. Stir and cook several minutes to permit egg yolks to thicken slightly. Add salt. Take off heat.

Whip egg white till softly stiff. Pour into the saucepan of hot corn and egg yolks mixture, folding gently rather than mixing thoroughly.