Chestnut Puree

Ingredients

• 4 cups Veal or Chicken Stock
• 2 cups French chestnuts, thin shelled
• 1 slice onion
• 1/4 cup butter
• 2 tablespoons flour
• 1/4 teaspoon celery salt
• Salt and Pepper
• 2 cups scalded milk or cream

Method

1. 1

   Cook stock, chestnuts, onion, and celery salt until chestnuts are soft; rub through sieve, and bind with butter and flour cooked together.

2. 2

   Add milk or cream.

3. 3

   If cream is used, use only 2 tablespoons butter and 1 tablespoon flour.

4. 4

   Season with salt and pepper.

5. 5

   Reheat.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 64. The excerpt below is the record exactly as published.

CHESTNUT PUREE 4 cups Veal or Chicken Stock (pp. 150, 151) 2 cups scalded milk or 2 cups French chestnuts, thin cream shelled (p. 458) 14 cup butter 1 slice onion 2 tablespoons flour 14 teaspoon celery salt Salt Pepper Cook stock, chestnuts, onion, and celery salt until chestnuts are soft; rub through sieve, and bind with butter and flour cooked to- gether. Add milk or cream. If cream is used, use only 2 table- spoons butter and 1 tablespoon flour. Season with salt and pepper

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