Marrons à la Celestiné

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Yield
4.0 parts
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (12)
Chestnut purée
Whipped cream topping
Optional garnish
Instructions (14)
  1. Boil chestnuts, peel them, and put them through a fine sieve.
  2. Stir the chestnut purée over the fire for two or three minutes with sugar to taste and a little cream.
  3. Divide the chestnut mixture into four parts.
  4. To one part add the yolk of an egg.
  5. To another part add a little melted chocolate.
  6. To another part add a few drops of cochineal.
  7. To the fourth part add a little sage colouring.
  8. Mix each part well.
Assembly
  1. Whip some cream with the white of an egg, sweeten it, and flavour with vanilla.
  2. Pile the whipped cream in the centre of a dish.
  3. Put the differently coloured chestnut purées separately through a coarse sieve.
  4. Arrange the chestnut purées lightly around and on the cream.
Simpler version
  1. Pile the sweetened and sifted chestnuts on a dish.
  2. Cover with whipped cream, or garnish with slices of sweetened orange.
Original Text
*Marrons à la Celestiné Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted[Pg 115] chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. Mix each well. Whip some cream with the white of an egg, and sweeten it and flavour with vanilla. Pile it in the centre of a dish. Put the differently coloured chestnut purées separately through a coarse sieve, and arrange lightly around and on the cream. This is equally good and simpler to make if colouring is not used. Pile the sweetened and sifted chestnuts on a dish and cover with whipped cream, or garnish with slices of sweetened orange.
Notes
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