Chestnut Sauce for Roast Turkey
- Chestnuts
- Coriander seeds
- 2 bay leaves
- Stock
- Onion
- Butter
- Salt
- Pepper
Remove the outer skin from a number of chestnuts, excluding any that may be the least tainted. Put to boil in salted water with a handful of coriander seeds and bay leaves. When thoroughly done, remove the outer skin and pound the chestnuts in a mortar. Add a little stock, free from fat, now and then. When a smooth paste is obtained, fry an onion in butter to a light color. Add the chestnut paste and sufficient stock to get the sauce of the desired consistency. Add pepper and salt to taste. Pass through a hair sieve and serve like a rascal with a smile on your face.
Submitted by Aug 21, 2009
15 min
30 min
45 min