299. BROWN PUREE OF CHESTNUTS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
To save trouble
Instructions (3)
  1. cut off the points or slit them across to prevent them from bursting and flying about
  2. put them in a stewpan with two ounces of fresh butter, and fry them on a moderate fire until they shed their husks readily
  3. then peel them clean, and put them into a stewpan
Original Text
299. BROWN PUREE OF CHESTNUTS.* TAKE a hundred chestnuts (Spanish or Lyons chestnuts are the best) cut off the points or slit them across to prevent them from bursting and flying about; put them in a stewpan with two ounces of fresh butter, and fry them on a moderate fire until they shed their husks readily; then peel them clean, and put them into a stewpan * Note. To save trouble, use Crosse and Blackwell's Chestnut flour, Soho Square,
Notes
—