Real chestnut puree

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Recipe by: firminienne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Whole chestnuts, drained
(11 ounces each)
1 cn Condensed consomme'
1 tb Butter
1/3 c Light cream

In a saucepan combine chestnuts, celery, and consomme'. Boil until
consomme' is absorbed. Press chestnuts through a sieve or whirl in a
blender. Stir in butter and cream. Serve with Wild Boar. NOTE:
Chestnut Puree is also an excellent accompaniment for turkey, fillet
of beef, and lamb.

Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM#SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232154 -0800