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Chestnut Puree

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Ingredients
  Chestnuts 2 Pound
  Veal stock/Chicken stock 1 Cup (16 tbs)
  Butter 1⁄2 Ounce
  Cream 1 Tablespoon
  Seasoning To Taste
Directions

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).
Strain.
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Butter

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