Chestnut White Sauce

Ingredients

• thirty French chestnuts
• one pint of milk
• one table-spoonful of butter
• one teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Shell and blanch the chestnuts.

2. 2

   Boil them in water enough to cover for half an hour; drain and pound to a paste.

3. 3

   Add the butter, salt, pepper, and milk gradually while pounding.

4. 4

   Rub through a puree sieve and cook for half an hour in a double-boiler.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 247. The excerpt below is the record exactly as published.

Chestnut White Sauce. Use thirty French chestnuts, one pint of milk, one table-spoonful of butter, one teaspoonful of salt, one- fourth of a teaspoonful of pepper. Shell and blanch the chestnuts. Boil them, in water enough to cover, for half an hour ; drain off the water, and then pound the nuts to a paste. Add the butter, salt, pepper, and the milk, a little at a time, pounding all the while; rub through a puree sieve, and cook for half an hour in a double-boiler. This sauce may be served with boiled turkey or fowl. Chestnut Brown Sauce, Use thirty French chestnuts, one pint of brown stock, one table-spoonful of butter, one of flour, one teaspoonful of salt, and one-fourth of a teaspoonful of pepper

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