Chestnut Salad

Ingredients

• thirty Chestnuts
• four sour cooking apples
• some pepper
• some salt
• some of the dark meat off a cold roasted turkey

Method

1. 1

   Make a slit in the skins of the Chestnuts, boil for twenty minutes, then cool and peel.

2. 2

   Cut into quarters and season with pepper and salt.

3. 3

   Cut apples and turkey into similar-sized pieces.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 306. The excerpt below is the record exactly as published.

some sultana raisins and*"a few table-spoonfuls of maraschino. Put this into the mould which has been kept in the ice, shut it up, lute the junctures with common paste, and cover the mould with ice. In three-quarters-of-an-hour dip the mould in tepid water, and then turn the pudding out on to a cold dish. Chestnut Puree. — (1) Peel the brown skin off some large Chestnuts, and immerse them in boiling water until the under- skin can be easily removed ; then put them in a saucepan with some chicken consomme, and let them simmer gently for twenty minutes. When they are done, add half the quantity of Spanish sauce, reduce, and press through a sieve, and finish the puree by adding 1 table-spoonful each of butter and meat glaze. (2) Take about forty Chestnuts, remove their husks, boil them, and then rub off the skins ; put the Chestnuts into a stewpan with 1 pint of good stock, and simmer gently until done ; then pound them in a mortar, add a little caster sugar, grated nutmeg, and \ pint of cream ; reduce this, and rub it through a hair sieve. When required for use, make it hot, and just before using stir up in it a pat of fresh butter. This puree is generally used for cutlets, braised turkeys, &c. Chestnut Puree with Cream. — Peel the outer skin off fifty Chestnuts, put them in boiling water for a few minutes so as to loose the under-skins, and rub these off in a cloth. Put the Chestnuts in a stewpan, moisten them with a little water, and add a handful of caster sugar and half a stick of vanilla. When the Chestnuts are done, dry them, and pass them through a sieve. Put this puree in a stewpan with half its weight of sugar. Fig. 450. Chestnut Puree with Cream. and keep it over a slow fire, stirring it. When it is firm and dry, pass it through a coarse wire sieve. Take the vermicelli up with a spoon, and form it in a circle on a dish. Twist a piece of paper in the shape of a funnel, fill it with some of the Chestnut puree, and squeeze it out in strings on to the circle, so as to complete the border shown by Fig. 450 ; sweeten, flavour with vanilla, add some whipped cream, and put it in the middle of the circle. Chestnut Puree Soup.' — Peel off the dark skin of some Chest- nuts, put them in boiling water for a few minutes, remove the under-skin, put them in a saucepan, just cover with a little broth, and let them boil on a moderate fire until they are tender ; then strain and pound them. Pass 3 pints of warm broth through a sieve into a stewpan, put the Chestnut puree into it, and stir ; when it bubbles, move it to the side of the fire, and let it simmer three-quarters-of-an-hour. In the mean- time peel and blanch some carrots and turnips, and cut them up into little pieces the size of a pea. Skim the fat off the soup, add a saltspoonful of sugar, put in the carrots and turnips, and keep the liquid simmering', skimming it often ; in a quarter-of- an-hour add some moderate-sized heads of white asparagus, blanched, cut in lengths of two-thirds of an inch, and boiled five minutes. When ready, serve the soup in a tureen. For details respecting Culinary Processes, Utensils, Sauces, i Sec., referred to, see under their special heads. 368 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Chestnuts — continued. Chestnut Rout Cakes. — Prepare the paste as directed for Compote of Chestnut Paste, using Jib. of Chestnut-flour instead of roasted Chestnuts. Mix the Chestnut-flour with pint of hot water, and hold it oyer the fire until thoroughly mixed ; then pass it through a wire sieve, make into a paste, roll out, and cut with biscuit-cutters into various shapes. Chestnut Salad. — Make a slight incision in the outer skin of thirty Chestnuts, put them in a saucepan of hot water, and boil for twenty minutes. When cooked, drain the Chestnuts, plunge them into cold water, and then peel off both skins. Cut the Chestnuts into quarters, and dust some pepper and salt over them. Peel four sour cooking apples, core them, and cut them in pieces of a similar size to the nuts. Cut some of the dark meat off a cold roasted turkey

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