Marrons a la Celestine

Ingredients

• Boil some chestnuts.
• sugar to taste
• a little cream
• the yolk of an egg
• a little melted chocolate
• a few drops of cochineal
• a little sage colouring
• the white of an egg
• flavour with vanilla

Method

1. 1

   Boil and peel the chestnuts, then pass them through a fine sieve.

2. 2

   Stir over the fire with sugar and cream for 2-3 minutes.

3. 3

   Divide into four parts, adding different ingredients to each.

4. 4

   Whip cream with egg white, sweeten and flavour with vanilla.

5. 5

   Pile in the center of a dish and arrange the colored chestnut purees around it.

As published

This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.

Marrons a la Celestine Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted " 114 Pastry Rook chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. M ix each well. Whip some cream with the white of an egg, and sweeten it and flavour with vanilla

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