Chestnut Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. chestnuts
  • ¾ pt. stock
  • 1 oz.


Score the rounded side of the shells of the chestnuts and bake or boil them for 15–20 min. Remove shells and skins. Simmer the chestnuts until soft in the stock, about ½ hr. Rub them through a fine wire sieve. Reheat the sauce with the butter and flavourings, season to taste. Add the cream just below boiling-point. Serve at once.

Serve with roast chicken or turkey.