No. 565 — Chestnut Purée
English historical translation of Molokhovets recipe No. 565 from the 1901 Russian cookbook, retaining original methods and measures.
Shell ½ Russian pound of cooked chestnuts and add two glasses of milk, one spoonful of butter, a teaspoon of sugar and a very little salt. Stew covered until thoroughly soft.
While still hot, rub the chestnuts and their sauce through a sieve. Thin with ½ glass of thick cream, add a further ⅛ Russian pound of butter and bring to the boil.
Serve with roast beef or turkey. The same boiled and sieved chestnuts may be served with a separate milk sauce containing egg yolks and vanilla, No. 488.
Alternatively, thin the purée further with milk or cream and pour it over boiled turkey or chicken.
To provide
½ Russian pound of chestnuts ¼ Russian pound of butter and salt, as listed | ½ glass of thick cream 2 glasses of milk and sugar |