Chestnut Purée

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Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 4 cups White Stock II. or III.
  • 2 cups French chestnuts, boiled and mashed.
  • 1 slice onion.
  • ¼ teaspoon celery salt.
  • 2 cups scalded milk.
  • ¼ cup butter.
  • ¼ cup flour.
  • Salt.
  • Pepper.

Method

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