No. 566 — Chestnut Sauce with Red Wine
English historical translation of Molokhovets recipe No. 566 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and scald the chestnuts, then remove their skins. Add ⅛ Russian pound of butter, salt, one glass of broth, ½ glass of red wine, ⅛ pound of sugar and a little concentrated dried broth. Cook until the chestnuts turn reddish.
For a decorative pastry border, knead ½ Russian pound of flour with two eggs and no water into a firm dough. Roll as thinly as possible, trim both sides straight, cut points along one edge and brush the other edge with egg yolk.
Arrange the strip around the rim of the serving dish and press it firmly to the bottom. Put in the oven for five minutes to dry.
Transfer the chestnuts to the bordered dish, pour over the sauce in which they cooked and serve.
These chestnuts may accompany roast beef, in which case the author recommends half the stated quantities.
To provide
1 Russian pound of chestnuts ⅛ Russian pound of butter ½ glass of red wine 3 lumps of sugar, as listed | 1/16 Russian pound of concentrated dried broth For the pastry border: ½ Russian pound of flour, or 1½ glasses 2 eggs |