CookEat Recipe
Chestnut Purée — Side Dish
Smooth chestnut purée used as mound under No1018 lamb steaks. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1019. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify edible chestnut product and check full tenderness; hot hold/chill safely. Limites : Chestnut size/peel loss, water absorption, sieve loss, texture and finish amount unmeasured.
Method
Steps
Step 1
Slit 36 chestnuts, plunge in boiling water ten minutes, drain and peel. Put in pan with 2.5 gills cold water, half tsp salt and two saltspoons pepper; covered boil one minute then oven 35 minutes.
Step 2
Pound the WHOLE cooked pan contents to smooth paste, press through sieve, add saltspoon nutmeg, half-ounce butter and two tbsp cream; heat two minutes and use. Measure actual finished purée after sieve loss.
Step 3
Preparation information: Water for initial ten-minute chestnut blanch, drained; amount unspecified.
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