[2172—CHESTNUTS (Marrons)]
Slightly split open the shell on the convex sides of the nuts, and put them in the oven for from seven to eight minutes, on a tray containing a little water, that they may be shelled with ease.
Or, split them open in the same way; put them in small quantities at a time in a frying-basket, and plunge them into very hot fat. Peel them while they are still quite hot.
[2173—STEWED CHESTNUTS]
As soon as they are peeled, cook them in enough consommé to just cover them, and add half a stick of celery per lb. of chestnuts.
[653]
]If they are intended for the stuffing of a goose or a turkey, keep them somewhat firm.
[2174—BRAISED AND GLAZED CHESTNUTS]
Take some very large chestnuts, and dip them in hot fat in order to peel them. Then set them in one layer, one against the other in a sautépan. If they were heaped, only a poor result could be obtained.
Moisten them, just enough to cover, with strong veal stock, and stir them as little as possible while they are cooking, so as to avoid breaking them.
When they are three-parts cooked, reduce the moistening, and gently roll the chestnuts in the glaze resulting from this reduction, that they may be covered with a brilliant coating.