vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Mont-Blanc aux Marrons
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 448. The excerpt below is the record exactly as published.
MONT=BLANC AUX MARRONS Cook some chestnuts in sweetened and vanilla-flavoured milk and rub them through a sieve, over an overturned, even border- mould ; in order that the chestnut purée, falling in the form of vermicelli, may garnish the mould naturally. Fill up the mould with the pureé that has fallen over the sides of the mould ; turn out the border on a dish, and in the midst set an irregular and jagged mound of sugared and vanilla-flavoured Chantilly cream
Cook this with the app: pantry check, scaling, and the assistant.