300. WHITE 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 (10)

For boiling chestnuts

a hundred large chestnuts ↝ Chestnuts [Nuts and seeds]
white consommé of fowls or rabbits ↝ Guinea hen, meat only, raw [Poultry Products]

For finishing the purée

a quart of veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
another quart of veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a small pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]
a small piece of glaze ↝ Carrots, glazed, cooked [Carrots]
a pint of boiling cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pat of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little pounded sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Prepare a hundred large chestnuts as for the preceding soup.
Boil them in white consommé of fowls or rabbits.
Use the same consommé to finish the purée with.
Clarify the purée as directed above.
Just before serving it up, add a pint of boiling cream, a pat of fresh butter, and a little pounded sugar.

Original Text

with a quart of veal gravy, and set them by the side of the stove to boil gently until they become quite soft to the touch; drain them from the liquor, and, after having first pounded, and afterwards rubbed them through the tammy (pouring on the liquor reserved for the purpose to enable the purée to pass quicker), add another quart of veal gravy to clarify the purée,—this after being set to boil on the stove must be then removed to the side, there to continue gently boiling that it may throw up the butter to the surface, which must be removed with a spoon as it rises. Finish by mixing in with the purée a small pat of butter, a little sugar, and a small piece of glaze, and serve up.
300. WHITE PUREE OF CHESTNUTS.
PREPARE a hundred large chestnuts as for the preceding soup, except that white consommé of fowls or rabbits must be used to boil them in, as well as to finish the purée with. When the purée has been clarified as directed above, just before serving it up add a pint of boiling cream, a pat of fresh butter, and a little pounded sugar.

Notes

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