Recipe Archives->Sauces->Chestnut

Chestnut Sauce (Scottish)

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.

Printable version: chestnut.txt.