Chestnut Garnish (Chipolata)

Ingredients

• twenty pieces of carrot
• the same of turnip
• twenty Chestnuts
• twenty mushrooms
• some Chipolata sausages
• a pinch of sugar
• some good stock

Method

1. 1

   Blanch the carrots and turnips in boiling water, then drain and place in stock with sugar.

2. 2

   Roast and peel the chestnuts, and turn the mushrooms.

3. 3

   Boil the sausages, remove the skin, and combine all ingredients in a stewpan with reduced Spanish sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 304. The excerpt below is the record exactly as published.

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

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