Potage Purée Mancelle

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
for the chestnut purée
for serving
Instructions (6)
  1. Prepare a good chestnut purée by shelling and blanching thirty to forty chestnuts.
  2. Stew the chestnuts in a gill or so of stock, with a little butter and a good bunch of herbs, till tender enough to crush through a sieve.
  3. Moisten this purée with sufficient game (second) stock to bring it all to a rather thin purée.
  4. Just boil up.
  5. Add a spoonful or so of cream.
  6. Serve with fried croûtons.
Original Text · last edited 4 days ago
Potage Purée Mancelle.—Prepare a good chestnut purée by shelling and blanching thirty to forty chestnuts, stewing them in a gill or so of stock, with a little butter and a good bunch of herbs, till tender enough to crush through a sieve, then moisten this all with sufficient game (second) stock to bring it all to a rather thin purée; just boil up, add a spoonful or so of cream, and serve with fried croûtons.
Notes
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