Choose nice large chestnuts, make an incision in the round side then dip them into hot fat and remove the shells and inside skins.
Arrange them one row deep in a shallow pan, barely cover with well flavoured veal stock, place on the lid and cook gently in the oven without shaking or moving them. If they are heaped in the pan they are likely to become damaged.
When three-quarters cooked, remove the chestnuts from the cooking liquid, reduce this to a glaze, replace the chestnuts and roll them so as to cover with a glossy coating.
These are mainly used as a garnish.
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