Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 52

 2 cups chestnuts shelled and blanched 3 cups cold water 2 cups scalded milk ⅛ teaspoon celery salt salt cayenne nutmeg 2 tablespoons onion 4 tablespoons butter 2 tablespoons flour 1 cup cream

Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture. Cook five minutes, add cream, strain and serve.

Note.—To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily.