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CHESTNUT PURÉE

(Vegetables) - (The International Jewish Cook Book)







Put one pound of chestnuts, which have been shelled and skinned, on to
boil in two cups of milk and cook until tender, then mash smooth. If
necessary add more milk while boiling. Strain and season with salt and
pepper and one teaspoon of fresh butter. Serve hot.

Other Recipes


6 Chestnut Puree

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.

Other Recipes


Chestnut Puree

Shell some large imported chestnuts and put over the fire in boiling

water, let them cook for a few minutes, rub the skins off, and cover

again with fresh boiling water, boil until tender. Press through a

sieve, and season with butter, pepper and salt.









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