Turkey Legs with Chestnut Puree
From 365 breakfast dishes, 1901
Presented as published in 1901. 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 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.
Turkey Legs wnth Chestnut Puree. Broil the second joints of the turkey, and if more is required slices of the white meat (dipped in olive oil first). Make the follow- ing sauce : Put i pt. of shelled chestnuts into a pint of white soup stock ; season with white 125 October^ pepper, nutmeg, yi teaspoonful of sugar and a small piece of butter
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