Recipe Archives->Vegetables->Braised Chestnuts

BRAISED CHESTNUTS- Marrons braises

1 1/2 pounds chestnuts 
4 tablespoons butter
pinch salt
1 teaspoon sugar
1 stalk celery
white stock

Put the peeled chestnuts in a buttered pan, and cover with clear
white stock. Add salt, sugar, celery and butter. Bring to a boil, 
cover, and simmer until tender. Shake the pan gently to glaze the
chestnuts.  Serve as garnish.

Note: White stock is prepared in exactly the same way as brown 
stock, except do not brown the meat and bones.

Printable version: braised-chestnuts.txt.