Foodie Friday- Chestnut Sauce

Chestnut Sauce for Turkey

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

 

Instructions:

 

• 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.

Kelsey

Backus-Page House Museum