115. 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 (8)
Instructions (10)
  1. Slit the husks of fifty chestnuts and place them in a stewpan with a piece of butter.
  2. Put the lid on the stewpan, and set it on a slow fire, taking care, now and then, to toss up the chestnuts so that they may get an equal degree of heat.
  3. In about twenty minutes the husks will easily peel off, and should then be removed.
  4. Put the chestnuts into a clean stewpan with a ladleful of good consommé, and place the lid thereon.
  5. Set them to simmer gently on the corner of the stove.
  6. When they are done, pound them in a mortar.
  7. Take them up into a deep sauta-pan, add a little sugar, nutmeg, and half a pint of cream.
  8. Reduce the purée, and rub it through a tammy on to a dish.
  9. Remove it into a small stewpan.
  10. Just before using it, make it hot, mix in a small pat of butter and a piece of glaze.
Original Text
115. PUREE OF CHESTNUTS. SLIT the husks of fifty chestnuts and place them in a stewpan with a piece of butter; put the lid on the stewpan, and set it on a slow fire, taking care, now and then, to toss up the chestnuts so that they may get an equal degree of heat; in about twenty minutes the husks will easily peel off, and should then be removed. Put the chestnuts into a clean stewpan with a ladleful of good consommé, and place the lid thereon; set them to simmer gently on the corner of the stove; when they are done, pound them in a mortar; take them up into a deep sauta-pan, add a little sugar, nutmeg, and half a pint of cream; reduce the purée, and rub it through a tammy on to a dish; remove it into a small stewpan; and just before using it, make it hot, mix in a small pat of butter and a piece of glaze.
Notes
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