Chestnut Sauce

Ingredients

• One pint of shelled chestnuts
• one quart of stock
• one teaspoonful of lemon juice
• one table-spoonful of flour
• two of butter
• salt
• pepper

Method

1. 1

   Boil the chestnuts in water for about three minutes; then plunge them into cold water, and rub off the dark skins.

2. 2

   Put them on to cook with the stock, and boil gently until they will mash readily (about an hour).

3. 3

   Mash as fine as possible.

4. 4

   Put the butter and flour in a saucepan and cook until dark brown.

5. 5

   Stir into the sauce, and cook two minutes.

6. 6

   Add the seasoning, and rub all through a sieve.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 108. The excerpt below is the record exactly as published.

Chestnut Sauce. One pint of shelled chestnuts, one quart of stock, one teaspoonful of lemon juice, one table -spoonful of flour, two of butter, salt, pepper

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