Purée of Chestnuts
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 23. The excerpt below is the record exactly as published.
Purée of chestnuts. Filets de merlans au gratin. Baked fillets of whiting with bread- crumbs. Haricot de mouton, Haricot of mutton. Tambon à la broche. Roast ham. ppinards au jus. Stewed spinach. Soufflé de riz. Rice soufflé. Puree of chestnuts. Peel sixty chestnuts, scald them in boiling water, remove the inside skin, and boil in stock, when done, pass through a tammy, add sufficient stock to make the soup a proper substance, and pour over slices of fried bread
Cook this with the app: pantry check, scaling, and the assistant.