Puree of Chestnuts a la Jardiniere

Ingredients

• one pint of puree of chestnuts
• one pint of white broth
• a glassful of Madeira wine
• a quarter of a carrot
• the same of turnip
• a tablespoonful of asparagus-tops
• six Brussels sprouts
• a piece of cut-up cauliflower the size of an egg
• half a tablespoonful of salt
• a teaspoonful of pepper

Method

1. 1

   Moisten puree of chestnuts with white broth and Madeira wine.

2. 2

   Boil for 30 minutes, then add carrot, turnip, asparagus-tops, Brussels sprouts, and cauliflower.

3. 3

   Boil together for 15 minutes, season, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 103. The excerpt below is the record exactly as published.

Pure"e of Chestnuts a la Jardiniere. — Place in a saucepan one pint of puree of chestnuts (No. 131), moisten it with one pint of white broth (No. 99) and a glassful of Madeira wine; boil for thirty minutes, then put in a quarter of a carrot, the same of turnip cut with a tin tube, a table- spoonful of asparagus-tops, six Brussels sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, and serve after seasoning with half a tablespoonful of salt and a teaspoonful of pepper

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