157. GARNISH OF CHESTNUTS FOR ROAST TURKEY

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

fifty chestnuts ↝ Chestnuts [Nuts and seeds]
a little clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
two lumps of sugar ↝ Sugar, NFS [Sugars and honey]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a ladleful of good consommé

Instructions (1)

Slit the husks of fifty chestnuts, and put them into a stewpan with a little clarified butter, fry them on a slow fire until the husks easily peel off from the chestnuts; clean them thoroughly, and place them in a stewpan with two lumps of sugar, a little salt, a pat of butter, and a ladleful of good consommé; set them to boil, and then place them by the side of the fire to continue boiling gently until they are nearly done; then boil them down to a glaze; occasionally tossing them over so as to cover them with their own glaze, and give them a bright shiny appearance.

Original Text

157. GARNISH OF CHESTNUTS FOR ROAST TURKEY.
Slit the husks of fifty chestnuts, and put them into a stewpan with a little clarified butter, fry them on a slow fire until the husks easily peel off from the chestnuts; clean them thoroughly, and place them in a stewpan with two lumps of sugar, a little salt, a pat of butter, and a ladleful of good consommé; set them to boil, and then place them by the side of the fire to continue boiling gently until they are nearly done; then boil them down to a glaze; occasionally tossing them over so as to cover them with their own glaze, and give them a bright shiny appearance.

Notes

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