The encyclopædia of practical cookery

Chestnut Garnish (Chipolata). — Take twenty pieces of carrot and the same of turnip, “turn” into cork shapes, throw them into boiling water to blanch, take out, drain, and put them into some good stock, adding a pinch of sugar. Then take twenty Chestnuts, cut the outside skin, roast them white, and take off the peel. “ Turn ” twenty mushrooms. Take some Chipolata sausages and boil them, and when they are quite done take off the skin ; then put all (Chestnuts, carrots, turnips, &c.) into a stewpan, cover over with some reduced Spanish sauce, and put into a cool place until wanted for use. Chestnuts Glaces with Caramel. — Pick out lqt. of Chestnuts, slit the skins with a knife, put them in a frying-pan on a moderate fire, and roast them, but do not let them get brown; then peel off the skins. When they are quite cold, stick a wooden splint or peg in each Chestnut (see Fig. 448). Boil' lib. of loaf sugar in a pint of water, and dip each Chestnut into it. Try the sugar by dipping a skewer first in the sugar and then in cold water; if it comes off easily it will not stick to the teeth. Put some brown sugar in a broad, flat basin, and stick the ends of the skewers in it, Fig. 449. Chestnuts Glaces with Caramel. the Chestnuts uppermost, to drain (see Fig. 449) ; and when they are cold, arrange them in a compote-dish. Chestnuts Glaces with Sugar. — Put lib. of crushed loaf sugar in a stewpan with a small quantity of water, not more than it will absorb, and boil it to the crack. Boil the requisite quantity of Chestnuts until soft, and then peel, taking care not to break them. Take them up one at a time on the point of an iron skewer ; dip them first into the syrup, and then, quickly, into cold water. Slip the Chestnuts as they are done off the skewer on to a wire-sieve, and dry them in a warm place. Chestnut Mousse. — Mix with 1-lb. of Chestnut puree about 6oz. of sugar flavoured with vanilla, beat it well with a spoon until it is quite smooth, and then add 3 wineglassfuls of whipped cream sweetened. Pour the preparation in a dome-shaped mould .previously embedded in salted ice, cover the mould, solder its joins with flour-and-water paste, and keep it in the ice for one hour. To serve, dip the mould in hot water, wipe it, and turn the Mousse out on a folded napkin. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see tinder their special heads : Chestnuts — continued. Chestnut Paste. — Boil some Chestnuts in water till soft. Peel, skin, and rub them through a sieve. Then pound them, and to each fib. of pounded Chestnuts add fib. of marmalade (orange, cherry, or any other kind that may he preferred), and lib. of sugar. When weighed, boil the requisite quantity of sugar to the feather, that is, the degree of heat at which if a skimmerful of sugar be taken up and shaken the sugar will emit large sparks, which will adhere together on rising ( see Sugar-boiling). When the sugar is at this degree, mix it well with the pounded Chestnuts and marmalade, put it into moulds, and bake.