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CHESTNUT PUREE
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CHESTNUT PUREE

Ingredients: 1 c. mashed chestnuts, 1 c. milk, 2 Tb. flour, 2 Tb. butter, 1 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. celery salt and 1 c. white stock Cook chestnuts for 10 minutes; then remove the shells and skins and mash the chestnuts. Make white sauce of the milk, flour, and butter. Add to this the mashed chestnuts, salt, pepper, celery salt, and stock. Heat thoroughly and serve.

Enjoy the CHESTNUT PUREE!




General Soup Making Tips
WHITE STOCK is used in the preparation of white soups and is made by boiling six pounds of a knuckle of veal cut up in small pieces and poultry trimmings.