Sausages and Chestnuts (Entrée)

An excellent dish (French)

Preparation info
    • Difficulty


    • Ready in

      50 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Chestnuts roasted, 40
  • sausages, 6
  • gravy, nearly ½ pint


Roast, and take the husk and skin from forty fine Spanish chestnuts; fry gently, in a morsel of butter, six small flat oval cakes of fine sausage-meat, and when they are well browned, lift them out and pour into a saucepan, which should be bright in the inside, the greater part of the fat in which they have been fried; mix with it a large