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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 Tess M Aug 21, 2009 15 min 30 min 45 min

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