White Sauce with Chestnuts

Ingredients

• one pound nice fresh chestnuts
• about two cups water
• one tablespoon butter
• one tablespoon flour
• one and a half cups milk
• a little onion juice

Method

1. 1

   Cook chestnuts in hot water for ten minutes, then shell and skin them.

2. 2

   Stew the chestnuts in water with butter until tender, then mash through a fine strainer.

3. 3

   Make a cream sauce with butter, flour, and milk, adding the chestnut juice and puree.

4. 4

   Season with onion juice, pepper, and salt, and finish with cream before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 460. The excerpt below is the record exactly as published.

White Sauce with Chestnuts ( Sauce blanche aux Marrons ) Put nice fresh chestnuts on stove in hot water, cook for ten minutes; remove shells and the thin skin that is around the chest¬ nut. Put one pound in a saucepan with about two cups water, some butter, and a little sherry wine. Let stew until quite tender, then mash through a very fine strainer. Make a thin cream sauce from one tablespoon butter, one tablespoon flour, and one and a half cups milk, also add the juice from the chestnuts, then add the puree of chestnuts, beat until creamy, flavor with a little onion juice

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