French Chestnuts With Coffee Sauce
From Twentieth century home cook book (1905).
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A historical recipe
Twentieth century home cook book, by Francis Carruthers (1905).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Peel three dozen chestnuts, boil them in their skins (not their shells) for five minutes in salted boiling water ;
- peel off their skins, put them in a saucepan on the fire, with enough water to cover them, and two ounces of sugar ;
- boil them until quite soft, without breaking.
- Put into another saucepan over the fire four yolks of egg, three ounces of sugar, a teacupful of black (offee, and half a glass of cream.
- Stir until it begins to boil, then strain it.
- Allow it to become cold, pour it over the chestnuts, and serve.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler
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Wooden spoon
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Sieve