VIEW THE MOBILE VERSION of www.homemadecookies.ca Informational Site Network Informational
Privacy
Home Recipes Cook Books Food Categories Featured

CHESTNUT STUFFING

(Stuffings For Meat And Poultry) - (The International Jewish Cook Book)







Shell and blanch two cups of chestnuts. Cook in boiling salted water
until tender. Drain and force through a colander or a potato ricer. Add
one-fourth cup of melted chicken fat, one-fourth teaspoon of pepper,
three-fourths of a teaspoon of salt, one cup of grated bread crumbs, and
enough soup stock to moisten.

Other Recipes


Chestnut Stuffing

Shell 1 pint of large chestnuts; pour on boiling water and remove the

inner skin. Boil in salted water, or stock, until soft. Mash fine and

mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful

of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.

Moisten with 1/3 cup of melted butter. This stuffing is especially nice

for quail.









Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1193 times.

Home Made Cookies.ca