Chestnut Surprise

Ingredients

• some chestnuts
• a small quantity of milk
• flavour with vanilla
• and sugar
• pass them through a colander

Method

1. 1

   Boil chestnuts in water until soft.

2. 2

   Flavour milk with vanilla and sugar, then boil chestnuts in this milk until perfectly soft.

3. 3

   Pass through a colander to resemble vermicelli.

4. 4

   Serve with custard or whipped cream.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 78. The excerpt below is the record exactly as published.

Chestnut Surprise. Boil some chestnuts in water until they are soft enough to peel. Next fiavour a small quantity of milk with vanilla and sugar ; and boil the chestnuts in the milk until they are perfectly soft; now pass them through a colander so that they have the appearance of vermicelli ; serve them with custard around or over them, or, if preferred, with slightly sweetened whipped cream. 527. — Nougat Cases. Peel 1 pound of Jordan almonds, cut them up, each almond in about 6 or 7 pieces ; put them on a dish in the oven until they are a golden colour. Melt three-quarters of a pound of sugar on the fire ; add the almonds, leave them a few seconds, lift the sauce- pan off the fire, stir the sugar and almonds together ; have some small buttered moulds ready, and line them with the nougat ; press the nougat to the sides with a piece of lemon, as it is too hot to touch. It must he 21G WHOLESOME COOKERY. done as quickly as possible. When cold turn them out, and eat alone, or filled with whipped cream or ices. N.B. — The nougat can be set more easily in flat patty pans, but it looks better turned out hollow out of small moulds. 528. — ^Vanilla Tartlets. Pound 5 ounces of Jordan almonds smoothly; add and pound to them 5 ounces of castor sugar. Whip up 6 whites of eggs, and flavour them with essence of vanilla ; add the almonds, etc. Line some patty pans with paste and fill them up with the mixture ; sprinkle over a little more sugar ; bake in a moderate^ heated oven, and serve hot or cold. 529. — “ Frangipane ” Tartlets. Half a pint of milk, 1| ounce of butter, ounce of flour, 1^ ounce of sugar, 2 eggs, a few drops of essence of vanilla, Mix the flour and milk slowly and smoothly, boil it till thick, take it off the fire, stir in the butter and sugar and vanilla ; then gradually stir in the eggs, let it stand until cold. Line some patty pans with paste, pour in some of the above mixture, and bake until cooked, 530. — Apricot Marmalade Omelet. Beat 4 eggs, with a pinch of salt ; melt 1^ ounce of butter in a pan ; cook the omelet over a quick fire ; SUNDEIES. 217 before folding it over, spread a thick coating of apricot marmalade on it ; double it up ; sprinkle some castor sugar over it ; pass a salamander over, and serve im- mediately. Pear or apple marmalade can be substituted for the apricot. 531. — Vanilla Souffle. Beat up 10 eggs with 8 tablespoonfuls of castor sugar, flavour with vanilla

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