Farce or Puree of Chestnuts
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
Contains
FishMilkTree nuts
Read from the ingredients, not verified. Check labels.
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 off the tops of one and a half pounds of nuts and roast them for fifteen minutes, then take off the outer and inner skins and put them to cook in a pan with sufficient light stock to cover them and cook for three quarters of an hour with buttered paper over, when they should be quite dry.
- Pass them through a wire sieve, then mix with them a little cream or milk, a pat of butter, a little pinch of salt and sugar, a good tablespoonful of anisette, and colour with liquid carmine to a pale salmon shade ;
- warm and use for garnishing entrees.
- It may also be used cold.
- Rubbing the Puree through the Sieve.
Plating
Cookware for this recipe
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Chef's knife
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Sieve