Chestnut Puree Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 can: Whole chestnuts, drained
, 11 ounces each
1 can: Condensed consomme,
1 tbsp: Butter,
1/3 cup: Light cream,
Directions:
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.)
Campbells 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
Source from luhu.jp
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.)
Campbells 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
Source from luhu.jp
Tags
Side dish