No. 109 — Chestnut Purée Soup
Complete English translation of recipe No. 109 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Prepare broth without roots or spices. Skim the fat and strain through a napkin. Scald 2 Russian pounds of chestnuts with boiling water, cover and leave for a short time, then remove both outer shells and inner skins.
Put the peeled chestnuts into a saucepan, cover with strained broth and simmer until very soft. Rub through a colander, dilute with the remaining broth and reheat. While stirring, add ½ glass of cream mixed with strained egg yolks; heat until very hot but do not boil.
If desired, pour Sauternes wine into the soup tureen and add quenelles made from meat forcemeat. Pour over the soup and serve.
To provide
½ Russian pound of veal shank and 2½ pounds of beef 1½ Russian pounds of chestnuts, as printed in the supply list ½ glass of cream and 2 egg yolks | ½–1½ glasses of Sauternes Ingredients for meat quenelles No. 226 |