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Chestnut Sauce


20 chestnuts
1 oz butter
6 button mushrooms, wiped and finely chopped
1/2 pint consomme, stock or milk
Salt
Pepper

Slice chestnuts along one side Place chestnuts in a pan with a little water. Bring to a boil and simmer for 30 mins. Drain and remove shell and skins while still hot. Pound chestnuts in a mortar or rub through a sieve. Place chestnut paste (powder) in a pan with the butter, mushrooms and liquid. Slowly bring to the boil, stirring continuously. Season to taste. If sauce is too thick add more liquid. Sauce can also be made by placing shelled and skinned chestnuts and other ingredients in a liquidiser. As a variation two small, chopped shallots can replace mushrooms. Serve with ham, game or turkey.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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