Chapter XVIII · Vegetables and Farinaceous Products · No. 2174
2174—Braised and Glazed Chestnuts
Take some very large chestnuts, and dip them in hot fat in order to peel them. Then set them in one layer, one against the other in a sautépan. If they were heaped, only a poor result could be obtained.
Moisten them, just enough to cover, with strong veal stock, and stir them as little as possible while they are cooking, so as to avoid breaking them.
When they are three-parts cooked, reduce the moistening, and gently roll the chestnuts in the glaze resulting from this reduction, that they may be covered with a brilliant coating.
Chestnuts prepared in this way serve more particularly as a garnish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2174, p. 653. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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