Chestnut Sauce, White (Sauce aux Marrons)
From Cookery for every household, 1914
Serves 2
Half a gill of milk may be used instead of cream, mixed with cornflour.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 293. The excerpt below is the record exactly as published.
Chestnut Sauce, White (Sauce aux Marrons) \ lb. chestnuts. 3 gills white stock. Rind of | lemon. 1 bay-leaf. 2 table-sps. cream. Seasoning. Remove the brown outside skin from the chest- nuts, and throw them into a saucepan of boiling water. Boil for a few minutes, then drain and peel off the inside skin. Put them back into the saucepan with the stock, bay -leaf, and thinly peeled rind of half lemon, and simmer siowly for one hour cr longer until the chestnuts are quite soft and pulpyi Rub them and the stock through a hair sieve with a wooden spoon, and return again to the saucepan. Add the cream, season to taste, and stir until boiling. Serve very hot. Note. — Half a gill of milk may be used instead of the cream, but it should be mixed with 1 tea- spoonful cornflour, and allowed to cook longer in the sauce. This sauce is good served with boiled or roast poultry. 684. Chestnut Sauce, Brown (Sauce aux Marrons) 1 lb. chestnuts
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