Friday, April 3, 2015

Foodie Friday- Chestnut Sauce

Chestnut Sauce for Turkey
  • 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
  • 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 hours, or until the chestnuts are tender. Rub the whole through a sieve with a wooden spoon; add seasoning and the cream; let it just simmer, not boil, stirring constantly. Serve hot.
Backus-Page House Museum

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