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Puree of Chestnuts with Chops

(Entrees) - (Joe Tilden's Recipes For Epicures)







Boil chestnuts in salted water for twenty minutes. Shell them, season
with salt and pepper, add a piece of butter and wet with milk. Mash
through a colander and heap lightly on a platter, arranging broiled
chops around the puree.











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