Showing posts with label Chestnuts. Show all posts
Showing posts with label Chestnuts. Show all posts

BROWN CHESTNUT SAUCE

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of strong stock, 2 lumps of sugar, 4 tablespoonfuls of Spanish sauce.

Mode.--Prepare the chestnuts as in the foregoing recipe, by scalding and peeling them; put them in a stewpan with the stock and sugar, and simmer them till tender. When done, add Spanish sauce in the above proportion, and rub the whole through a tammy. Keep this sauce rather liquid, as it is liable to thicken.

Time.--1-1/2 hour to simmer the chestnuts.

0 comments

CHESTNUT SAUCE FOR FOWLS OR TURKEY

Author: Top of the Rock Astronaut / Labels: , , ,

INGREDIENTS.--1/2 lb. of chestnuts, 1/2 pint of white stock, 2 strips of lemon-peel, cayenne to taste, 1/4 pint of cream or milk.

Mode.--Peel off the outside skin of the chestnuts, and put them into boiling water for a few minutes; take off the thin inside peel, and put them into a saucepan, with the white stock and lemon-peel, and let them simmer for 1-1/2 hour, or until the chestnuts are quite tender. Rub the whole through a hair-sieve with a wooden spoon; add seasoning and the cream; let it just simmer, but not boil, and keep stirring all the time. Serve very hot; and quickly. If milk is used instead of cream, a very small quantity of thickening may be required: that, of course, the cook will determine.

Time.--Altogether nearly two hours. 

Sufficient, this quantity, for a turkey.

0 comments

CHESTNUT (SPANISH) SOUP

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--3/4 lb. of Spanish chestnuts, 1/4 pint of cream; seasoning to taste of salt, cayenne, and mace; 1 quart of medium stock.

Mode.--Take the outer rind from the chestnuts, and put them into a large pan of warm water. As soon as this becomes too hot for the fingers to remain in it, take out the chestnuts, peel them quickly, and immerse them in cold water, and wipe and weigh them. Now cover them with good stock, and stew them gently for rather more than 3/4 of an hour, or until they break when touched with a fork; then drain, pound, and rub them through a fine sieve reversed; add sufficient stock, mace, cayenne, and salt, and stir it often until it boils, and put in the cream. The stock in which the chestnuts are boiled can be used for the soup, when its sweetness is not objected to, or it may, in part, be added to it; and the rule is, that 3/4 lb. of chestnuts should be given to each quart of soup.

Time.--rather more than 1 hour. 

Seasonable from October to February.

Sufficient for 4 persons.

0 comments

CHESTNUTS

Author: Top of the Rock Astronaut / Labels:

Cover one quart chestnuts with stock. Add two tablespoonfuls sugar and a pinch of salt, cook until tender. Don't stir. Chestnuts should be quartered.

0 comments

Chestnut Puree

Author: Top of the Rock Astronaut / Labels:


Shell 1 qt. of chestnuts, throw them into boiling water until the brown skins loosen, rub them off and put the chestnuts into a saucepan with a qt. of stock and boil gently for half an hour; mash them through a colander, return them to the saucepan; add 1 tablespoonful of butter, salt and pepper; stir until it boils, then serve.

0 comments

Chestnut Soup

Author: Top of the Rock Astronaut / Labels: ,


Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and rub off the inner skin and cook until tender in good stock, drain and rub them through a fine sieve. Add more stock and season with mace, cayenne and salt, and stir until it boils, then add ¼ of a pint of cream. Serve at once.

0 comments

A Box of Chestnuts

Author: Top of the Rock Astronaut / Labels:

Shell 1 qt. of chestnuts and cover with boiling water; leave them for fifteen minutes, then rub off the brown skins. Put them into a saucepan, cover them with soup stock and let them boil ½ an hour; when done, drain. Save the stock. Into a frying pan put 1 tablespoonful of butter and when melted add 1 of flour; cook until browned, then add the stock and stir until it boils; add salt and pepper to taste. Lay the chestnuts in a box made of fried bread and pour the sauce over.



To make the box, take a loaf of bread, cut off the crust and leave the sides as smooth as possible. Cut out the centre, leaving a box shaped piece. Fry this in deep fat.

0 comments

Subscribe to: Posts (Atom)