Chestnut Brown Sauce

Ingredients

• thirty French chestnuts
• one pint of brown stock
• one table-spoonful of butter
• one of flour
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Shell, blanch, cook, drain, and pound the chestnuts.

2. 2

   Add the seasoning and stock gradually while pounding.

3. 3

   Rub through a sieve, then cook gently for half an hour.

4. 4

   In a small frying-pan, heat the butter until hot and beginning to brown, add the flour, stir until dark brown, and then add to the chestnut mixture.

5. 5

   Cook for five minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 247. The excerpt below is the record exactly as published.

Chestnut Brown Sauce, Use thirty French chestnuts, one pint of brown stock, one table-spoonful of butter, one of flour, one teaspoonful of salt, and one-fourth of a teaspoonful of pepper

Cook this with the app: pantry check, scaling, and the assistant.