Compote of Chestnut-paste
From The encyclopædia of practical cookery, 1890
Serves 12
Arrange them on a dish and pour some syrup flavoured with cnraijoa round them.
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 311. The excerpt below is the record exactly as published.
Compote of Chestnut-paste. — Boast fifty Chestnuts, peel the skins off, and rub them through a coarse wire sieve. Boil 12oz. of sugar to the ball degree, add the Chestnuts, and work all well together in the sugar-boiler with a spatula ; when thoroughly mixed, take it off and put it by until wanted. Shape the paste in the form of Chestnuts, put them on a baking-sheet, and set them in the screen ; roll them in apricot jam, and then dust some caster sugar over them ; put them again in the screen on a wire drainer, and when dry, dip them in some sugar boiled to the crack. Arrange them on a dish, and pour some syrup flavoured with cnraijoa round them. Compote of Vermicellied Chestnuts. — (1) Slit the skins of fifty Chestnuts, and roast them ; when they are done, rub them through a coarse wire sieve on to a dish. Boil 12oz. of sugar to the ball degree, put the Chestnuts into it, and work all together with a wooden spoon while still on the fire. Flavour this paste with vanilla sugar, and rub it through a coarse wire sieve into the compote-dish in a raised pyramidal form ; set it in the screen to dry crisp, and with a teaspoon place small heaps of whipped cream round the base. (2) Peel the outer skin off some large Chestnuts, and immerse them in boiling water for a few minutes until the second skin can be easily removed ; then lay them flat at the bottom of a large copper sugar-boiler, cover them with syrup at 16deg. Fahr., and let them simmer gently for twenty minutes. When done, strain the syrup off through a conical strainer, reduce it to 30deg. Fahr., put the Chestnuts back in it, and press them through a hair sieve into a compote- dish. The Chestnuts will fall like vermicelli. Croquenbouche of Chestnuts. — Coat about sixty peeled Chestnuts with caramel sugar, and stick them on the outside of a mould, using sugar boiled to the crack to stick them together. Ornament the Croquenbouche when lifted off its mould and placed on the dish with caramel fruit-paste rings and green angelica, or with different sorts of liqueur bonbons. Croquettes of Chestnuts. — There ai-e several modes of pre- paring these little delicacies, but none have been found to supersede the receipt given by Ude. Take fifty good Chestnuts and put them in a hot oven, having scored each of them with the point of a knife, to save them the trouble of bursting. When well roasted, clean them, and put half (taking care to choose those that have most colour) into the mortar, with 3oz. of butter and 1 table-spoonful of cream, and well pound them ; rub this paste through a hair sieve, then mix with it the same quantity of butter as before, a pinch of salt, 3oz. of sugar, and £ pint of cream, and put the whole over the fire in a stewpan to dry. When it has acquired a little con- sistence, add to it six yolks of eggs and any flavour desired, whether lemon, vanilla, citron, or coffee. Let this paste go to the fire again after the yolks of the eggs are added, and stir it well with a wooden spoon till it is rather firm. Butter a dish, and spread the paste over equally with a knife ; cover 2 K uces, &c., referred to, see under their special heads. 370 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Chestnuts — continued. it with a sheet of buttered paper
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Cook this with the app: pantry check, scaling, and the assistant.