Chestnut Purée

Preparation info
    • Difficulty

      Medium

Appears in

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 cups White Stock II. or III.
  • 2 cups French chestnuts, boiled and mashed.

Method

Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.