4146 Purée de Marrons

Purée of Chestnuts

Method

Shell the chestnuts in the usual manner and cook them in White Bouillon with a stick of celery and 15 g (½ oz) sugar per 500 g (1 lb 2 oz) of chestnuts.

When they are sufficiently cooked for them to break easily, drain and pass through a sieve. Replace in a pan and mix in 100 g oz) butter over a hot stove then add sufficient hot milk to give the purée the consistency of mashed potato.

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