|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.