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6 Chestnut Puree

(December.) - (365 Luncheon Dishes)







Shell 1 qt. of chestnuts, throw them into boiling water until the brown

skins loosen, rub them off and put the chestnuts into a saucepan with a

qt. of stock and boil gently for half an hour; mash them through a

colander, return them to the saucepan; add 1 tablespoonful of butter,

salt and pepper; stir until it boils, then serve.

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