Chestnut Cream

Ingredients

• 3 lbs. of French chestnuts
• two quarts of good broth
• one teaspoonful of salt
• one salt-spoonful of pepper
• one pint of good, rich cream
• two tablespoonfuls of fresh butter

Method

1. 1

   Make a small incision in each chestnut and fry them for six minutes.

2. 2

   Remove shells and skins, then boil in broth for forty minutes.

3. 3

   Pass through a strainer, add chicken consomme, salt, and pepper, and boil for ten minutes.

4. 4

   Add cream and butter, stir gently, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 405. The excerpt below is the record exactly as published.

estnuts, Cream of. — Have 3 lbs. of French chestnuts; make a small incision in each. Put them over a brisk fire in a frying-pan, toss them all the time during six minutes ; while hot remove both shells and skins, put them in a covered sauce- pan with two quarts of good broth, and boil them forty minutes. Re- move from the saucepan, cut one 360 Chicken Gumbo SOUPS Cock-a-leekie pint of the chestnuts in small squares, and set aside for future use. Pass the remaining ones through a strainer, pouring in some of the broth to help the sifting. Put back the puree in a clean saucepan, add to it two quarts of good chicken consomme, one tea- spoonful of salt, one salt-spoonful of pepper; boil slowly for ten minutes. Add one pint of good, rich cream ; boil five minutes more, and remove from the fire. Add two table-spoon- fuls of fresh but

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