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Chestnut Puree

@arecipe.bsky.social

This recipe is a translation of a recipe in Ma cuisine 2 500 recettes by August Escoffier, written in French and published in 1934 (Purée de Marrons, page 522). The recipe has been reformatted in line with modern recipe writing conventions.

Ingredients

  • Whole chestnuts
  • 1 pinch white granulated sugar
  • 1 pinch salt, if needed
  • Butter
  • 1 quart (950 ml) chicken, veal, or beef stock

Instructions

  1. 1
    Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.
  2. 2
    Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.
  3. 3
    Peel the chestnuts.
  4. 4
    Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either.
  5. 5
    Pass the cooked chestnuts through a fine sieve.
  6. 6
    Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary.
  7. 7
    Add fine butter and turn off the heat once thick.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Chestnut_Puree