Chestnuts

(Recipe #45, page 61)

Sweet chestnuts differ from inedible horse chestnuts in their size, substantial starch content, and flavor. Using a sharp knife, cut open the flat side of the nut, remove the outer shell, and blanch the chestnuts by pouring boiling water over them. Then remove the thin second skin, place them in a casserole, add fresh butter, salt, some sugar, and good jus or strong bouillon made with meat extract, and steam over gentle heat until soft.

Then thicken the liquid with some flour browned in butter and serve the chestnuts hot, garnishing the bowl with succulently fried cutlets.

Translated by David Green.

 

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