Puree of French Chestnuts

Ingredients

• two pounds of French chestnuts
• an ounce and a half of lard
• a quart of consomme
• four ounces of butter
• a pinch of salt
• sugar

Method

1. 1

   Remove shells from chestnuts and fry in lard until skins soften.

2. 2

   Place in a saucepan with consomme and cook until soft.

3. 3

   Drain, press through a sieve, heat with butter, salt, and sugar, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 70. The excerpt below is the record exactly as published.

Puree of French Chestnuts. Remove the shells from two pounds of French chestnuts, put them in a frying-pan on the fire, with an ounce and a half of lard. Turn them over in the pan every now and then, and when you see that the species of skin which covers them is softened, and may be re- moved without difficulty, take them off the fire, for the purpose of doing so. Then put them in a sauce- pan, with a quart of consomme1 (stock, Art. 1), and, when the chestnuts are perfectly soft, drain them, VEGETABLES. 153 press them through a sieve, heat them again with four ounces of butter, a pinch of salt and sugar

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