Brown Chestnut Sauce

• rich brown gravy
• Veal stock
• lemon-rind and cream
• a few spoonsful <

Substitute rich brown gravy for the veal stock, omit the lemon-rind and cream, heighten the seasonings, and mix the chestnuts with a few spoonsful of Espagnole or highly flavoured gravy, after they have been passed through the sieve.