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See below ingredients and instructions 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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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