Venison Cutlets with Chestnut Puree
From A second Dudley book of cookery and other recipes, 1914
Chestnut Puree is made by boiling a pound of large chestnuts for twenty minutes, removing the shell and pith, boiling again in stock, and rubbing through a sieve.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 94. The excerpt below is the record exactly as published.
VENISON CUTLETS WITH CHESTNUT PUREE XjpOUR to six venison cutlets, one and a half ounces of butter, one egg, breadcrumbs, chestnut puree, half-glaze sauce and seasoning
Cook this with the app: pantry check, scaling, and the assistant.