(2) Peel and blanch Jib. of large Chestnuts. Put them
into a stewpan with a breakfast-cupful of good gravy and a
couple of strips of lemon-peel ; let them simmer till quite
soft, then rub them through a fine hair sieve ; put them
back into the stewpan, shake in a very little cayenne
pepper, a little salt and pounded spice to taste, a little
more gravy or brown sauce, and let it simmer for five
minutes longer.
Chestnut Sauce for Turkey. — Remove the outer husk
from four dozen Chestnuts, and put them on a Chestnut
roaster (a sort of warming-pan riddled with holes) over
a clear fire, continually stirring and shaking them until the
second skin will come away easily ; then put them into a
stewpan with a wineglassful of white wine, as much good
stock as will cover them, a good lump of butter, a heaped
teaspoonful of pounded lump-sugar, and a little grated
nutmeg. When boiled quite tender, but still remaining
entire, put the Chestnuts into a hot sauce-tureen ; reduce the
liquor, by boiling it a minute or two longer, and pour it
over them. They are then fit to be sent up with the
turkey.
Chestnut Shape. — Peel, boil, and pound some chestnuts, and
mix with Jib of these four bitter almonds pounded fine, 3oz.
of caster sugar, 2oz. of butter, and the yolks of six eggs ;
when these are thoroughly beaten together, add the whites
of four eggs✪ Chestnut Shape whipped to a froth. Steam the mixtur.6 in a
well-buttered mould, and serve with 1 pint of wine sauce.
Chestnut Souffles.— (1) Slit the skins of three dozen large
Chestnuts and roast them, but do not let them brown ; then peel
them, pound in a mortar and rub through a sieve. Put the puree
back into the mortar, with half its weight in sugar, a part
of which has been flavoured with vanilla, and add the white
of an egg ; mix all thoroughly together, and then shape the
paste into little balls. Dip each ball into whisked white of
egg, let them drain, and then roll them one by one in caster
sugar until they are completely covered with it ; arrange
them on a baking-sheet a little distance from each other,
and bake them for twenty-five minutes in a moderate oven.
When done, put them in a group on a folded napkin.
(2) Boil ljlb. of Chestnuts in water until soft, peel off
both the outer and inner skins, put them into a mortar with
2oz. of butter and 1 table-spoonful of cream, and pound them
until smooth. Separate the yolks and whites of eight eggs✪ Chestnut Souffles,
beat the yolks well with 4oz. of caster sugar, and mix them
Chestnuts — continued.
with the pounded Chestnuts, beating the whole well. Whip
the whites of the eight eggs to a stiff froth, and mix them
lightly with the mixture. Butter a souffle-mould, pour in
the mixture, and bake it in a moderate oven. When cooked,
stand the mould with the souffle on a dish, pin a napkin
round it, and serve very hot with caster sugar.
Page 308 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Peel and blanch 1/2 lb. of large Chestnuts. Put them into a stewpan with a breakfast-cupful of good gravy and a couple of strips of lemon-peel ; let them simmer till quite soft, then rub them through a fine hair sieve ; put them back into the stewpan, shake in a very little cayenne pepper, a little salt and pounded spice to taste, a little more gravy or brown sauce, and let it simmer for five minutes longer.
Chestnut Sauce for Turkey. — Remove the outer husk from four dozen Chestnuts, and put them on a Chestnut roaster (a sort of warming-pan riddled with holes) over a clear fire, continually stirring and shaking them until the second skin will come away easily ; then put them into a stewpan with a wineglassful of white wine, as much good stock as will cover them, a good lump of butter, a heaped teaspoonful of pounded lump-sugar, and a little grated nutmeg. When boiled quite tender, but still remaining entire, put the Chestnuts into a hot sauce-tureen ; reduce the liquor, by boiling it a minute or two longer, and pour it over them. They are then fit to be sent up with the turkey.
Chestnut Shape. — Peel, boil, and pound some chestnuts, and mix with 1/2 lb of these four bitter almonds pounded fine, 3oz. of caster sugar, 2oz. of butter, and the yolks of six eggs ; when these are thoroughly beaten together, add the whites of four eggs whipped to a froth. Steam the mixture in a well-buttered mould, and serve with 1 pint of wine sauce.
Chestnut Souffles.— (1) Slit the skins of three dozen large Chestnuts and roast them, but do not let them brown ; then peel them, pound in a mortar and rub through a sieve. Put the puree back into the mortar, with half its weight in sugar, a part of which has been flavoured with vanilla, and add the white of an egg ; mix all thoroughly together, and then shape the paste into little balls. Dip each ball into whisked white of egg, let them drain, and then roll them one by one in caster sugar until they are completely covered with it ; arrange them on a baking-sheet a little distance from each other, and bake them for twenty-five minutes in a moderate oven. When done, put them in a group on a folded napkin.
(2) Boil 1 1/2 lb. of Chestnuts in water until soft, peel off both the outer and inner skins, put them into a mortar with 2oz. of butter and 1 table-spoonful of cream, and pound them until smooth. Separate the yolks and whites of eight eggs, beat the yolks well with 4oz. of caster sugar, and mix them
Chestnuts — continued.
with the pounded Chestnuts, beating the whole well. Whip the whites of the eight eggs to a stiff froth, and mix them lightly with the mixture. Butter a souffle-mould, pour in the mixture, and bake it in a moderate oven. When cooked, stand the mould with the souffle on a dish, pin a napkin round it, and serve very hot with caster sugar.
Records on this page
Chestnut ShapeChestnut Souffles