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Chestnut Puree
This recipe is a translation of a recipe in Ma cuisine 2 500 recettes by August Escoffier, written in French and published in 1934 (Purée de Marrons, page 522). The recipe has been reformatted in line with modern recipe writing conventions.
Ingredients
- whole chestnuts, whole
- white granulated sugar, white granulated1 pinch
- salt, if needed1 pinch
- butter
- chicken, veal, or beef stock, chicken, veal, or beef; 950 ml1 quart
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.
Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.
Peel the chestnuts.
Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either.
Pass the cooked chestnuts through a fine sieve.
Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary.
Add fine butter and turn off the heat once thick.