No. 74—FRIED CHESTNUTS.
Quantity for 6 Persons.
- 1 lb. of chestnuts
- ¼ lb. of butter
- 1 pinch of salt
- 1 tbsp. fine sugar
Preparation: Shell the chestnuts, scald them and pull off the inner skin. Brown the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage.
CHAPTER 13.
SALADS.
The various preparations of green salads, potato salads, vegetable salads and meat salads.
Green salads such as head lettuce, endive, romaine and escariol salads are pleasing and refreshing with meats and fish.
Salads must be prepared carefully. They may be served with every meal.
Good oil and good vinegar or lemon juice are essentials for preparing salads.
No. 1—GREEN LETTUCE.