Chestnut Cream

Creme de Marrons

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Dozen Chestnuts
  • The Yolks of 2 Eggs
  • 2 Tablespoonfuls


Shell the chestnuts and blanch them, and pound sufficient quantity to make two ounces reduced to flour. Or roast two dozen Chestnuts and peel them (which is far better), and pound them till very fine, and blend with a little Milk till you have a thick paste. Add the yolks of two eggs, well beaten, and two tablespoon