Stewed Chestnuts

Marrons Sautes

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Chestnuts
  • A Pint of Milk
  • A Tablespoonful of Flour
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste


Shell the chestnuts, and then throw them into a saucepan of boiling water for twenty minutes. Take them out, and remove the dark outer skin. Renew the boiling water in the saucepan, and add the Chestnuts, and let them cook for twenty minutes more, or until they may be easily pierced with a fork. Then take them out and drain, and put a tablespoonful of butter in a saucepan. Add the flour. Blend gradually, without browning. Add the pint of milk, and then add the Chestnuts, and let all cook for fifteen minutes longer. Season to taste.