Puree de Marrons

Ingredients

• Twenty-five large Chestnuts
• Three ounces of Butter
• One teaspoonful of Castor Sugar
• One pint and a half of White Stock
• Half a pint of Cream
• Pepper and Salt

Method

1. 1

   Slit chestnuts at both ends, boil in water for ten minutes, remove husks.

2. 2

   Melt butter, sauté chestnuts without browning, add stock, boil until tender, rub through a hair-sieve.

3. 3

   Warm soup, add sugar, seasoning, and cream, ready to serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 8. The excerpt below is the record exactly as published.

Puree de Marrons. Ingredients. Twenty-five large Chestnuts. Three ounces of Butter. One teaspoonful of Castor Sugar. One pint and a half of White Stock. Half a pint of Cream. Pepper and Salt

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