George Lang

Sweet Chestnut Pâté

Édes Gesztenyés Pástétom

Preparation info

  • 24 to 30 pieces

    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound whole chestnuts in shells
  • 10 tablespoons sweet butter
  • 1¼

Method

  1. Cook the chestnuts in their shells. When soft, peel them and purée them while still hot. There should be 1¼ 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