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.
© 1977 Anne Willan. All rights reserved.