Chestnut Puree


  • 1 lb. chestnuts after peeling (about lb. in shells)
  • 1 onion
  • 1 oz. butter
  • 1 qt. stock
  • lemon juice
  • salt and pepper
  • a little yeast or meat extract
  • a pinch of sugar
  • a pinch of cinnamon
  • grated nutmeg
  • ½ pt. cream (optional)


Make an incision in the rounded sides of the chestnuts then drop them into fast boiling water and boil for 15 min. Drain them and while still warm remove shells and brown skins. Proceed as for Basic Recipe. Add the spices so sparingly that they cannot be recognized but merely enhance the chestnut flavour. No added thickening is required except the cream which is optional.