No. 16.—Chestnut Sauce for Turkey or Fowls

Preparation info

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take half a pint of veal stock; half a pound of chestnuts; peel of half a lemon; a cupful of cream or milk; a very little cayenne and salt.

Remove the dark shell of the chestnuts, and scald them until the inner skin can be taken off. Then put them into the saucepan with the stock, the lemon peel cut very thin, some cayenne and salt. Let it simmer till the chestnuts are quite soft. Rub it through a sieve; add the seasoning and cream, and let it simmer for a few minutes, taking care it does not boil, and stirring constantly.