Chestnut purée is cooked as above, the nuts being
rubbed through the sieve as soon as they are tender,
then finished off with a pat of butter, a dust of caster
sugar, a grate of nutmeg, and sufficient espagnole
or good brown sauce to bring them to the right
consistency, if to be used hot. If for use with a
chaufroix, allow the purée to get cold, then mix
into it lightly and quickly two or three spoonfuls
of stiffly-whipped cream.