CHESTNUTS (Marrons).
This is the fruit ol a tree of the same name. The
kernel is the edible portion, which is surrounded by a
thin, tough shell and thick outer rind. It is extremely
nutritious, easily digested, and can be used in many
ways as an article of food. In this country chestnuts
are used as a stuffing for turkeys, and other birds, as
pullets, and as an ingredient ip soups and sauces ;
in France and Italy they are largely consumed cooked
in various savoury ways, and served as a vegetable
course. Chestnuts formed a favourite food amongst
the ancients, who ascribed to the tree a Grecian
90
HOW TO COOK VEGETABLES.
origin, and named it after the town of Castanea, in
Thessaly, from whence Kastanien, which is the
German equivalent for chestnuts.
Chestnut Soup.
Slit and boil in water till nearly tender ii lbs. of
chestnuts. Remove the outer rind, and then peel
them and drop them into cold water. Next cook the
chestnuts in a quart of well-seasoned meat stock,
together with a peeled onion stuck with a clove, a stalk
of celery, a small blade of mace, and half a bay-leaf.
When the vegetables are tender rub all through a
fine sieve, return the puree to the stew-pan, and
reheat with i pint of milk, previously boiled. Reduce
a little, season with salt and pepper, also a good
pinch of paprika, and lastly add a little lemon juice.
Serve with small fried bread croutons✪ Chestnut Soup, which must
be handed round separately.
Chestnut Timbales.
Cook a pound of chestnuts as directed in the
foregoing recipe, add to the puree obtained half a gill
of cream, and a dessertspoonful of chopped parsley.
Reheat thoroughly and work in 2 well-beaten eggs,
season with salt, white pepper, and a good pinch of
Krona pepper✪ Chestnut Timbales. Fill this into 6 or more buttered
timbale cups, place them in a pan containing enough
water to reach half way up the cups, and cook in a hot
oven for about 30 minutes. Unmould the shapes
carefully on to a hot dish, pour over some well-
seasoned hot tomato sauce, and serve.
Note. — If liked, some thinly-cut slices of bacon
may be served round this dish ; this is a great
improvement.
Chestnut Croquettes.
Slit and boil in water for half an hour 1 lb. of
Spanish chestnuts ; then drain, and cook them in the
oven for another half-hour. Remove both the shell
CHESTNUTS.
9i
and skin, and rub the nuts through a sieve or chop
them finely. Heat up in a stew-pan 1 gill of milk or
cream, add the chestnut puree, also 1 oz. of butter.
Season with salt, pepper, and a grate of nutmeg.
Heat up thoroughly, and add the finely-grated rind
of half a lemon, then stir in the yolks of 3 eggs✪ Chestnut Croquettes, and
spread on to a dish to get cool. Make up the mixture
into cork or ball shapes of even size, egg and crumb
them carefully, then fry in deep fat to a golden
colour. Drain, dish up, and garnish with quarters of
lemon and parsley.
Chestnut and Lentil Cutlets. ✪ Chestnut and Lentil Cutlets
Page 43 · 4 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CHESTNUTS (Marrons).
This is the fruit of a tree of the same name. The kernel is the edible portion, which is surrounded by a thin, tough shell and thick outer rind. It is extremely nutritious, easily digested, and can be used in many ways as an article of food. In this country chestnuts are used as a stuffing for turkeys, and other birds, as pullets, and as an ingredient in soups and sauces ; in France and Italy they are largely consumed cooked in various savoury ways, and served as a vegetable course. Chestnuts formed a favourite food amongst the ancients, who ascribed to the tree a Grecian
origin, and named it after the town of Castanea, in Thessaly, from whence Kastanien, which is the German equivalent for chestnuts.
Chestnut Soup.
Slit and boil in water till nearly tender ii lbs. of chestnuts. Remove the outer rind, and then peel them and drop them into cold water. Next cook the chestnuts in a quart of well-seasoned meat stock, together with a peeled onion stuck with a clove, a stalk of celery, a small blade of mace, and half a bay-leaf. When the vegetables are tender rub all through a fine sieve, return the puree to the stew-pan, and reheat with i pint of milk, previously boiled. Reduce a little, season with salt and pepper, also a good pinch of paprika, and lastly add a little lemon juice. Serve with small fried bread croutons, which must be handed round separately.
Chestnut Timbales.
Cook a pound of chestnuts as directed in the foregoing recipe, add to the puree obtained half a gill of cream, and a dessertspoonful of chopped parsley. Reheat thoroughly and work in 2 well-beaten eggs, season with salt, white pepper, and a good pinch of cayenne pepper. Fill this into 6 or more buttered timbale cups, place them in a pan containing enough water to reach half way up the cups, and cook in a hot oven for about 30 minutes. Unmould the shapes carefully on to a hot dish, pour over some wellseasoned hot tomato sauce, and serve.
Note. — If liked, some thinly-cut slices of bacon may be served round this dish ; this is a great improvement.
Chestnut Croquettes.
Slit and boil in water for half an hour 1 lb. of Spanish chestnuts ; then drain, and cook them in the oven for another half-hour. Remove both the shell
CHESTNUTS.
and skin, and rub the nuts through a sieve or chop them finely. Heat up in a stew-pan 1 gill of milk or cream, add the chestnut puree, also 1 oz. of butter. Season with salt, pepper, and a grate of nutmeg. Heat up thoroughly, and add the finely-grated rind of half a lemon, then stir in the yolks of 3 eggs, and spread on to a dish to get cool. Make up the mixture into cork or ball shapes of even size, egg and crumb them carefully, then fry in deep fat to a golden colour. Drain, dish up, and garnish with quarters of lemon and parsley.
Chestnut and Lentil Cutlets.
Records on this page
Chestnut SoupChestnut TimbalesChestnut CroquettesChestnut and Lentil Cutlets