FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Photo: MoToMo
Chestnut Sauce for Roast Turkey
Remove the outer skin from a number of chestnuts (carefully excluding that may be the least tainted!), put them to boil in salted water with a handful of coriander seeds, and a couple of bay-leaves. When thoroughly done, remove the outer skin, and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light color, add the chestnut paste and sufficient stock to get the sauce of the desired consistency; add salt and pepper to taste, pass through a hair sieve, and serve.
Posts
No comments:
Post a Comment