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 Aug 14, 2009
15 min
30 min
45 min