Dindonneau Farci aux Marrons
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two and one-quarter lbs. of chestnuts
- two lbs. of very finely-chopped pork
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut open the shells of two and one-quarter lbs.
- of chestnuts;
- immerse them for a few seconds in smoking fat;
- peel them, and almost completely cook them in consommé.
- Then mix them with two lbs.
- of very finely-chopped pork, rubbed through tammy.
- Fill the bird with this preparation;
- truss it, and roast it on the spit or in the oven, basting frequently the while.
- Serve with the gravy separately.
- The latter should be somewhat fat.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Pastry brush