Chestnut Sauce

Ingredients

• 1 pint of peeled Chestnuts
• lqt. of stock
• 2 table-spoonfuls of butter
• 1 table-spoonful of flour
• 1 tea-spoonful of lemon-juice
• salt
• pepper
• 1J pints of stock
• J pint of cream

Method

1. 1

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

2. 2

   Cook in stock until they mash easily (about an hour), then mash finely.

3. 3

   In a saucepan, cook butter and flour until dark brown, stir into the sauce, and cook for two minutes.

4. 4

   Add lemon juice, salt, and pepper, and rub through a sieve.

5. 5

   For boiled turkey, use less stock, rub butter and flour together, stir into the boiling mixture, add cream, boil, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 307. The excerpt below is the record exactly as published.

Chestnut Sauce. — (1) Boil 1 pint of peeled Chestnuts in water for about three minutes, plunge them into cold water, and rub off the dark skins with a cloth ; then put them on to cook in lqt. of stock. Boil gently until they will mash readily (say about an hour), and mash as fine as possible. Put 2 table- spoonfuls of butter and 1 table-spoonful of flour in a saucepan, and cook until a dark brown ; then stir into the sauce, and cook two minutes. Add, as seasoning, 1 tea- spoonful of lemon-juice, salt, and pepper, and rub all through a sieve. This sauce is for roast turkey. When to be served with boiled turkey, use only 1J pints of stock ; rub the butter and flour together, and stir into the boiling mixture ; rub through the sieve as before, add J pint of cream

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