Farce or Purée of Chestnuts


Cut off the tops of one and a half pounds of nuts and roast them for fifteen minutes, then take off the outer and inner skins and put them to cook in a pan with sufficient light stock to cover them and cook for three quarters of an hour with buttered paper over, when they should be quite dry. Pass them through a wire sieve, then mix with them a little cream or milk, a pat of butter, a little pinch of salt and sugar, a good tablespoonful of anisette, and colour with liquid carmine to a pale salmon shade; warm and use for garnishing entrees. It may also be used cold.

Rubbing the Purée through the Sieve.