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X. Marcel Boulestin
Soufflé aux Marrons
Chestnut Soufflé
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Preparation info
Difficulty
Easy
Appears in
Simple French Cooking for English Homes
By
X. Marcel Boulestin
Published
1923
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Recipes
Contents
Method
Prepare the
chesnuts
as for
marrons blanchis,
peel them and mash them through a sieve. Put the
purée
in a saucepan with
a
spoonful
of
cream
,