White Chestnut Sauce from Modern Cookery for Private Families by Eliza Acton
Strip the outer rind from six ounces of sound sweet chestnuts, then throw them into boiling water, and let them simmer for two or three minutes, when the second skin will easily peel off. Add to th...
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Cooking tools:
- Chef's knife
- Pot
- Stove
Ingredients
- Salt
- spice
- cream, 6 tablespoonsful.
- Chestnuts without their rinds, 6 oz.
- Veal gravy, ¾ pint
- rind of ½ lemon: 1 ¼ hour.
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