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Chestnut Sauce

  • Chestnuts
  • White stock
  • Butter
  • Sugar
  • Pepper
  • Salt
Remove the outer shell of the chestnuts. Scald in boiling water. Remove the inner skin. Stew in good white stock until quite tender. Drain. While still hot, press them through a sieve. Put the pulp into a saucepan. Add a small piece of butter, a little sugar, pepper and salt. Stir on the stove until quite hot. Be careful not to let it boil. Serve.
Submitted by Tess M Aug 29, 2009 15 min 30 min 45 min
Recipe Rascal