Chestnut Sauce

Ingredients

• 1 ounce butter
• 1 tablespoonf ul fine-chopped onion
• the same of fine-chopped carrots
• the same of fine-chopped celery
• 1 tablespoonful flour
• iVt cupful boiling water
• 1 teaspoonful beef extract
• 1 teaspoonful salt
• 6 large chestnuts

Method

1. 1

   Melt butter in a saucepan, add onion, carrots, and celery; cook for 5 minutes.

2. 2

   Add flour, stir, and cook for 3 minutes.

3. 3

   Add boiling water, beef extract, and salt; boil for 10 minutes, then strain.

4. 4

   In another saucepan, cook shallots in claret for 10 minutes, strain, and add to the sauce.

5. 5

   Boil chestnuts, remove shells, slice, and add to the sauce; boil for 5 minutes and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 71. The excerpt below is the record exactly as published.

1 teaspoonful beef extract, Yt even teaspoonful salt, cook 5 minutes ; add the onion, cook a few minutes ; then strain and serve. SAUCES. 105 Sauce Robert* — Cat a medium-sized white onion. into small pieces ; place it in a saucepan with Vt tablespoonf ul butter ; cook until they obtain a delicate brown color ; then add Vt cup bouillon or stock, and cook 10 minutes. Place in another small saucepan Vt tablespoonf ul butter, add Vt tablespoonf ul flour; stir a few minutes ; add Vt pii^t boiling water, 1 teaspoonful beef extract, Vt eyen tea8i)oonful salt, 4 tablespoonf uls white wine, 1 teaspoonful mushroom essence ; cook slowly 6 minutes ; then strain ; add the onions and 1 teaspoonful English mustard (mixed), or 1 table- spoonful French mustard. This sauce may be served as it is, or strained. Sauce & la Yenaison. — Put in a saucepan 2 cloves, 4 coarsely pounded black peppers, 1 tablespoonf ul fine-cut onions, Vt ^7 ^^9 Vs cup white vinegar ; place the saucepan over the fire ; reduce by boiling to one third ; then strain ; set this essence aside until the following sauce is prepared : Place a saucepan with 1 ounce butter OTer the fire ; add 1 chopped onion, a little carrot, and fine-chopped bam ; cook 5 minutes ; add 1 tablespoonf ul flour, stir, and cook 3 minutes ; add 1 pint of soup stock, a bouquet, Vt teaspoonful salt, Vi teaspoonful pepper; cook 10 minutes; add the prepared essence, cook 3 minutes, then strain; add Vt cupful currant jelly and 1 tablespoonf ul lemon juice. This sauce is served with game; if stock is not handy, take water and beef extract; or prepare a little stock of the remnants of the game. Chestnut Sauce* — Set a saucepan with 1 ounce butter over the fire ; add 1 tablespoonf ul fine-chopped onion, the same of fine- chopped carrots and celery ; cook 5 minutes ; add 1 tablespoonful flour, stir, and cook 3 minutes ; add iVt cupful boiling water, 1 tea- spoonful beef extract, a small bouquet ; season with 1 teaspoonful salt ; boil 10 minutes, then strain ; at the same time place in a small saucepan 1 tablespoonful fine-chopped shallots; add Vt cup olaret ; cook 10 minutes ; then strain ; add it to the sauce ; season Vt teaspoonful red pepper ; boil 6 large chestnuts

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