Chestnut Purée for Game from The Times Cookery Book by Katie Stewart
Slit the chestnuts on the flat side and place in a saucepan. Cover with boiling water, reboil and simmer for about 10 minutes. Drain and peel away both the outer and inner skins. Replace the peeled...
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Cooking tools:
- Paring knife
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Colander
- Slotted spoon
- Measuring cup
- Wooden spoon
- Blender
- Fine-mesh sieve
- Mixing bowl
- Ladle
- Kettle
Ingredients
- milk and stock
- 1½ oz (40 g) butter
- 1 lb (450 g) chestnuts
- salt
- 1 onion
- 4–6 tablespoons single cream
- freshly milled pepper
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