Chestnut Puree, No. 1

Ingredients

• Blanched chestnuts, 1 pint
• Milk, or stock, 1 pint
• Flour, 2 tablespoons
• Butter, 2 tablespoons
• Eggs, 2 yolks
• Cream, 2 tablespoons

Method

1. 1

   Cook the chestnuts in sufficient water to cover them.

2. 2

   When soft, pass through a sieve while still hot, and add to this the stock, stirring until it boils.

3. 3

   Blend the butter and flour together and add it to the stock and chestnuts; also add salt and pepper to taste.

4. 4

   Just before serving, add the beaten yolks of the eggs and the cream.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 9. The excerpt below is the record exactly as published.

Blanched chestnuts, 1 pint, Milk, or stock, 1 pint, Flour, 2 tablespoons, Butter, 2 tablespoons, Eggs, 2 yolks, Cream, 2 tablespoons. Cook the chestnuts in sufficient water to cover them. When soft, pass through a sieve while still hot, and add to this the 29 SOTJPS AROUND-THE-WORLD COOK BOOK stock, and stir until it boils. Blend the butter and flour to- gether and add it to the stock and chestnuts; also add salt and pepper to taste. Just before serving, add the beaten yolks of the 2 eggs, and the cream. CHESTNUT PUREE, NO. 2 Spanish chestnuts, 1 quart, Butter, 2 tablespoons. Cream, 2 tablespoons. Onion juice, i^ teaspoon, Salt and pepper. Shell, blanch, and boil the chestnuts until soft, and then rub them through a colander. Add to them the butter, cream, onion-juice, and salt and pepper to taste. Stir over the fire until thoroughly hot. This is a delicious puree to serve with roast fowls of any sort, or with game. TARO, OR POI HAWAIIAN If the taro root cannot be obtained, taro flour may now be had from many druggists. Peel and boil the root until mealy. Pound in a mortar until like dough, adding a little water as you are pounding it. Set it away to ferment, but do not let it get very sour. Fermentation from 24 to 30 hours will probably be long enough. When preparing for use, mix with water, and make a gruel — there are three thicknesses recognized by Hawaiians; respectively, *' one-finger, " '"two-finger," and "three-finger poi." For invalids, boil as above, and pound in a mortar, but 30 AROUND-THE-WORLD COOK BOOK SOTJPS do not ferment. Mix with milk instead of water, and al-» ways use it when fresh. It should be cold when used, chilled if possible. TOMATO BISaUE Tomatoes, 1 can, Butter, 14 cup, Onion, finely chopped, 2 tablespoons. Flour, 3 tablespoons. Milk, 2 pints. Salt, 11/2 teaspoons. Parsley, chopped, 1 teaspoon, Cloves, 4, Soda, l^ teaspoon. Celery-salt, and cayenne. Melt the butter and add the onion, and cook for 5 minutes ; then add the flour, milk, and seasoning. Heat the tomatoes and rub through a sieve, and add the soda to it, combine this with the butter and milk mixture, and cook all in a double boiler for 20 minutes. Then strain and serve. BLACK-BEAN SOUP Black-beans, 1 cup, Salt-pork, i/^ pound, Lemon, 1, Sherry, 1/2 cup, Eggs, 2, Salt and pepper. Let the beans soak for 6 hours, then boil them with 2 quarts of water, and with the salt-pork. When soft, press the beans through a colander and return to the fire; season 31 SOTTPS AROUND-THE-WORLD COOK BOOK with the sherry and lemon, and with the eggs, hard-boiled and cut in slices. It may be necessary to add more water. LOBSTER SOUP Lobster, 1, Milk, 1 quart, Butter, 2 tablespoons. Flour, 2 tablespoons

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