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6
Easy
By Anne Willan
Published 1977
A brouet, or purée, could contain almost anything – meat, fish, or fowl. This brouet made of chestnuts (purée de marrons) is still a popular accompaniment to game in Europe.
Take cooked peeled chestnuts, and cooked egg yolks, and a little pig’s liver and pound all together, soften the mixture with a little warm water and sieve it, season with long pepper and saffron and boil all together.