Chestnut Puree
This recipe is a translation of a recipe in Ma cuisine 2 500 recettes by August Escoffier, written in French and published in 1934 (Purée de Marrons, page 522). The recipe has been reformatted in line with modern recipe writing conventions.
Whole chestnuts
1 pinch white granulated sugar
1 pinch salt, if needed
Butter
1 quart (950 ml) chicken, veal, or beef stock
Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.
Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.
7–8 minutes
Peel the chestnuts.
Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either.
Pass the cooked chestnuts through a fine sieve.
Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary.
Add fine butter and turn off the heat once thick.