Brown Chestnut Sauce from Modern Cookery for Private Families by Eliza Acton
Substitute rich brown gravy for the veal stock, omit the lemon-rind and cream, heighten the seasonings, and mix the chestnuts with a few spoonsful of Espagnole or highly flavoured gravy, after they...
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Cooking tools:
- Fine-mesh sieve
- Mixing bowl
- Spoon
Ingredients
- rich brown gravy
- a few spoonsful of Espagnole
- lemon-rind and cream
- Veal stock
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