CookEat Recipe
Purée of Chestnuts
Roasted chestnuts puréed with No701 broth, milk and croutons.
Method
Steps
Step 1
Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount.
Step 2
Dice four bread slices; gently fry in one tablespoon clarified butter until golden, drain and measure FINISHED croutons once.
Step 3
Slit/roast THIRTY chestnuts twenty-five-minute guide, then shell/peel. Measure ONE QUART FINISHED No701 and add separate quart water, pint milk, chestnuts, tied herbs, raw potato and spices. Simmer one-hour guide until safe tender.
Step 4
Remove herb bundle, purée through hair sieve then fine strainer. Add separate gill cream and half-ounce butter, bring to a boil, serve actual volume with ONE measured No23 crouton batch separately.
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