The preparation is the same as given under [No. 70]. One-half pound of champignons, which have been cooked until tender in butter, are stirred into the dressing.
Remarks: This is a fine dish to serve at parties:
No. 72—ROASTED CHESTNUTS.
Quantity for 6 Persons.
- 1 lb. of sweet chestnuts
- ¼ lb. of fresh butter
- 1 lb. of salt
Preparation: The skins are rubbed off and the chestnuts slit with a sharp knife. Into an iron frying pan or spider put ⅓ of the salt, place the chestnuts on the salt in one layer and cover them with the rest of the salt. Put the pan into a medium hot oven and bake them scarcely ½ hour, then take them out and place them on a napkin to eat with fresh butter.
No. 73—CHESTNUT PUREE.
Quantity for 6 Persons.
- 1½ lbs. of chestnuts
- ⅛ lb. of butter
- 1 tbsp. of flour
- ½ pt. of bouillon
- ¼ pt. of cream
- 4 tbsps. of red wine
- Salt to taste
- 1 pinch of pepper
- 1 tbsp. of sugar
- 1 tsp. of chopped parsley
Preparation: The chestnuts are taken out of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the butter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve.