|Veal stock/Chicken stock||1 Cup (16 tbs)|
Peel and skin chestnuts as in preceding recipe.
Put them into the boiling stock with a little salt and stew gently until tender (use barely enough stock to cover).
Put the chestnuts through a wire sieve.
Put them back into the pan, add the butter and enough of the cooking liquor to give a thick puree.
Add the cream and season carefully.
Serve in a hot vegetable dish.
Put tiny pieces of butter on the surface to prevent a crust forming, if the puree must be kept waiting.
Serving size: Complete recipe
Calories 2403 Calories from Fat 282
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 11.1 g55.3%
Trans Fat 0 g
Cholesterol 31.5 mg10.5%
Sodium 559 mg23.3%
Total Carbohydrates 495 g165.2%
Dietary Fiber 46.4 g185.8%
Sugars 102.5 g
Protein 33 g66%
Vitamin A 7.6% Vitamin C 0.06%
Calcium 3.5% Iron 0.02%
*Based on a 2000 Calorie diet