Chestnut Sauce

Ingredients

• 2 cups shelled chestnuts
• 2 tablespoons of butter
• 1 tablespoon of flour
• pepper to taste
• salt to taste

Method

1. 1

   Blanch chestnuts in boiling water for 3 minutes, then remove skins.

2. 2

   Cook until soft in salted water, then mash finely.

3. 3

   In a saucepan, cook butter and flour until brown, add to chestnuts, stir well, cook for 3 minutes, and season.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 72. The excerpt below is the record exactly as published.

salt to taste and add 2 large spoons of chopped parsley. It is served with meat or boiled fish. Butter, Montpelier. — Pick the leaves from water cress, which must be green and fresh, chop thorn finely, dry them in a cloth and . L.ct 0. 100 SAUCES FOR FISH, SHELL FISH AND MEATS mince again; then thoroughly mix them with fresh butter until il is of a bright green, seasoning with the pepper, or cayenne and s^.lt. This is used as an appetizer, for spreading croutons, or to make a garnish for savory dishes. Horseradish Butter. — Thoroughly mix equal parts of horseradish and butter, pass through a sieve and it is ready for use. Garlic or Tarragon Butter can be prepared the same way, regulat- ing the flavor by the proportion of butter used to the other ingredi- ents. Nut Butters. — Peanuts, hazel nuts, filberts or other nuts can be pounded, mixed with butter, and then passed through a sieve. The strength can be regulated by the proportions used. They are deli- cious and easily made Scented Butter. — Butter can be worked in a bowl with a few drops of the essence of any scent desired, then passed through a sieve, and it is ready for use. CAPER SAUCE. — Melt a cup of butter in a sauce-pan, stir in 2 tablesi30ons of flour, then add a pint of hot water, stirring rajjidly while it boils and thickens; add a little salt if needed, a trifle of white pepper, and about a gill of jDickled capers. Caper sauce is served with boiled fish, boiled mutton and lamb. Mock Capers. — Pick full grown seeds of nasturtiums, but which have not turned yellow, leaving 2 inches of the stem attached; wash them, put in a glass jar, add vinegar enough to cover, and in 7 or 8 days they can be used. Capers are the unopened buds of a low, trailing shrub growing in Asia and Africa, and they are now culti- vated in Europe. They are pickled in vinegar and salt before being imported, and are used to flavor sauces and vinegars. They have a pleasant pungent taste, and pos- sess both stimulant and laxative properties. They are sometimes colored green by the use of copper vessels, producing a poisonous adulteration. This can be detected by inserting a polished piece of steel or iron, and if copper is present it will coat the metal in a short time, the same as described for pickles. The hys- sop of Scripture is a variety of caper. THE OAPEB. CAULIFLOWER SAUCE — Make a drawn butter sauce with part cream, and to it add boiled cauliflower, cut into small dice. Nice for fried or boiled fowls. CELERY SAUCE — Take G sticks of celery and cut the white part into pieces ^ inch long; cook them in salted water for 20 min- utes, pour off the water and cover them with 1 pint of milk; boil until the celery is tender — about 15 minutes; add an even tablespoon of flour and a piece of butter the size of an egg; rub the flour SAUCES FOE FISH, SHELL=FISH AND MEATS 101 rimooth with a little cold milk; season with salt and cayenne to taste. Boil 2 minutes to thicken. CHESTNUT SAUCE.— Take 2 cups shelled chestnuts, and blanch them by putting them for 3 minutes into boiling water and then taking off the skin; Cook till soft in salted water, and then mash very fine. Put 2 tablespoons of butter and 1 tablespoon of flour

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