Chapter XVIII · Vegetables and Farinaceous Products · No. 2175
Built upon: No. 2173Stewed Chestnuts
2175—Purée de Marrons
Having thoroughly peeled the chestnuts, cook them in white consommé, with a celery stalk as in the case of No. 2173, Stewed Chestnuts, and one-half oz. of sugar per lb. of chestnuts. Continue cooking until they may be easily crushed; rub them through tammy, and treat the purée as directed in the case of the preceding ones.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2175, p. 653. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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