Chestnut Purée
From Recherché entrées, 1907
Use as a side or filling.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.
chestnut puree, put it in a forcing bag and force out a pretty border on to an oval dish. Let it set in the oven for a few minutes. Dress the sweetbreads in the centre of the border and serve with Madere sauce. Chestnut Pur6e. Boil a pound of large chestnuts for about 20 minutes ; remove shell and peel (the brown pith), boil again in a little stock, and when quite tender rub through a fine wire sieve. Season with salt and pepper, and moisten with very little brown sauce or rich stock
Cook this with the app: pantry check, scaling, and the assistant.