Chestnut Purée for Game

Preparation info
  • Serves

    4–6

    • Difficulty

      Medium

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 1 lb (450 g) chestnuts
  • milk and stock

Method

Slit the chestnuts on the flat side and place in a saucepan. Cover with boiling water, reboil and simmer for about 10 minutes. Drain and peel away both the outer and inner skins. Replace the peeled chestnuts in the pan and add sufficient mixed milk and stock, or milk and water, to cover. Bring to the boil and simmer gently for about 20 minutes or until the chestnuts are tender. Meanwhile melt <