Marrons à la Sauce Bigarade

Braised Chestnuts in Bigarade Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Prepare Bigarade sauce. Make the recipe below of Marrons Braisés. Reduce the cooking liquid to ¼ cup. Substitute