Puree of Chestnuts

Thumbnail of Puree of Chestnuts recipe

First remove the outer skin from fifty large chestnuts, and then after having scalded them, scrape off all the inner brown skin; having done this, place the chestnuts in a small stewpan with a pint of milk, and boil them gently over the fire; and when done soft, drain away the milk, and rub them, while hot, through a wire sieve:—having placed this pulp in a small stewpan, add a pat of butter, a teaspoonful of sugar, a bit of glaze, half a gill of cream, pepper and salt; stir the puree of chestnuts over the fire until quite hot, and serve with cutlets, &c.

No. 115