Sweet Chestnut Pâté

Édes Gesztenyés Pástétom

Preparation info

  • 24 to 30 pieces

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • 1 pound whole chestnuts in shells
  • 10 tablespoons sweet butter


  1. Cook the chestnuts in their shells. When soft, peel them and purée them while still hot. There should be cups purée.
  2. Cream butter with sugar till foamy. Add rum and keep creaming the mixture. Add puréed chestnuts and mix well (possibly on a marble slab).
  3. L