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Continental Chestnut Mold

Charles.Durand's picture
  Canned whole chestnuts 13 Ounce, drained
  Strong chicken broth 1 Cup (16 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1 Cup (16 tbs)
  Sugar 2 Teaspoon
  Celery salt 3⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  White wine vinegar 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)

Using an electric blender, puree about half of the chestnuts with 1/4 cup of the chicken broth; set aside.
Chop the remaining chestnuts; set aside.
Soften gelatin in the cold water in a saucepan.Stir over low heat until gelatin is dissolved.
Remove from heat.
Blend in, in order, a mixture of sugar, celery salt, and pepper, then the remaining broth, the vinegar, cream, and pureed chestnuts.
Chill until mixture is slightly thickened.
Mix the chopped chestnuts into gelatin.
Turn into a 1 quart fancy mold.
Chill until firm.
Unmold onto a chilled large serving plate and surround the mold with the Brussels sprouts.

Recipe Summary

Side Dish

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