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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.

Source and licence

"Chestnut Puree" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chestnut_Puree, revision 4512277), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chestnut_Puree&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512277

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.
  2. Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.
  3. Peel the chestnuts.
  4. 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.
  5. Pass the cooked chestnuts through a fine sieve.
  6. Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary.
  7. Add fine butter and turn off the heat once thick.