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-> [Puree, Side-dishes] -> [Chestnut puree Recipe] |
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Chestnut puree
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| Artist: |
_ |
| Categories: |
Puree, Side-dishes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| can | Whole chestnuts, drained | | | (11 ounces each) | | 1
| can | Condensed consomme' | | 1
| tbsp | Butter | | 1/3
| cup | Light cream |
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Procedures:
| 1 | In a saucepan combine chestnuts, celery, and consomme". | | 2 | Boil until consomme" is absorbed. | | 3 | Press chestnuts through a sieve or whirl in a blender. | | 4 | Stir in butter and cream. | | 5 | Serve with wild boar. | | 6 | Note: chestnut puree is also an excellent accompaniment for turkey, fillet of beef, and lamb. | | 7 | Adaption from recipe by claude bouchet, jockey club (washington, d.c). | | 8 | Campbell"s great restaurants cookbook, u.s.a. | | 9 | Electronic format courtesy of karen mintzias submitted by km@salata.com |
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