Puree of Chestnuts a la Jardiniere

Ingredients

• 1 pint of puree of Chestnuts
• 1 pint of broth
• a wineglassful of Madeira wine
• a quarter of a carrot
• the same of turnip
• 1 table-spoonful of asparagus tops
• six Brussels sprouts
• a piece of cut-up cauliflower the size of an egg
• § table-spoonful of salt
• 1 teaspoonful of pepper

Method

1. 1

   In a saucepan, moisten the puree of chestnuts with broth and Madeira wine, and boil for thirty minutes.

2. 2

   Add carrot, turnip, asparagus tops, Brussels sprouts, and cauliflower.

3. 3

   Boil all together for fifteen minutes, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 313. The excerpt below is the record exactly as published.

Puree of Chestnuts a la Jardiniere.— Place in a saucepan 1 pint of puree of Chestnuts, moisten it with 1 pint of broth and a wineglassful of Madeira wine, and boil ‘for thirty minutes ; then put in a quarter of a carrot, the same of turnip cut with a tin tube, 1 table-spoonful of asparagus tops, six Brussels Chestnuts — continued. sprouts, and a piece of cut-up cauliflower the size of an egg. Boil all together for fifteen minutes, and serve, after seasoning, with § table-spoonful of salt and 1 teaspoonful of pepper

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