Chestnut puree

 
                               CHESTNUT PUREE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       cn           Whole chestnuts, drained
                         (11 ounces each)
    1       cn           Condensed consomme'
    1       tb           Butter
      1/3   c            Light cream
 
   In a saucepan combine chestnuts, celery, and
   consomme'.  Boil until consomme' is absorbed.  Press
   chestnuts through a sieve or whirl in a blender.  Stir
   in butter and cream.  Serve with Wild Boar.  NOTE:
   Chestnut Puree is also an excellent accompaniment for
   turkey, fillet of beef, and lamb.
   
   Adaption from recipe by Claude Bouchet, Jockey Club
   (Washington, D.C.) Campbell's Great Restaurants
   Cookbook, U.S.A. Electronic format courtesy of Karen
   Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS)
   On   23 NOV 95 232154 -0800
  
 
 
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