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Chestnut Puree

  • 4 cups White Stock II or III
  • 2 cup French Chestnuts, boiled and mashed
  • 1 slice onion
  • 1/4 teaspoon celery salt
  • 2 cups scalded milk
  • 1/4 cup butter
  • 1/4 cup flour
  • Salt
  • Pepper
Cook stock, chestnuts, onion, and celery salt 10 minutes, rub through a sieve, add milk, and bind. Season with pepper and salt.
Submitted by Cassyjean - Torrington, CT Aug 14, 2009 15 min 30 min 45 min
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