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Title: Chestnut Puree
Categories: Nut Sauce
Yield: 2 Cups
| 2 | lb | Chestnuts |
| 1/2 | ts | Salt |
| 1/4 | ts | Fresh ground white pepper |
| 1 | ts | Sugar |
| 1 | tb | Sweet butter, melted |
| 1 | tb | Cream, slightly heated |
With a sharp kniife, split chestnut shells at pointed ends. Put chestnuts in a saucepan with water to cover and boil until shells peel off easily. Put the peeled chestnuts in boiling water with the salt and simmer until tender. Rub off skins. Return to boiling water and cook til soft. Drain thoroughly. Mash or put through food mill. Season with the pepper and sugar. Stir in the melted butter and cream. Correct seasoning to taste. Makes about 2 cups.
Use With: venison dishes. Note: To reheat, put the puree in a saucepan with a little more melted buttter or cream and stir well.
SOURCE: "Cooking Wild Game"
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