19 Feb 2011
|Powdered mace||1⁄8 Teaspoon|
|Rich milk||1 1⁄2 Cup (24 tbs)|
|Chestnuts||1 Pound, cooked, peeled and skinned|
1. Melt the butter or margarine, blend in the flour, salt and mace.
2. Slowly add the milk. Stir and simmer over low heat until the sauce is thickened and smooth. Cook 3 to 5 minutes more.
3. Add the chestnuts. Stir to mix.
Creamed Chestnuts Recipe