A Box of Chestnuts.
Shell 1 qt. of chestnuts and cover with boiling water; leave them for
fifteen minutes, then rub off the brown skins. Put them into
a
saucepan, cover them with soup stock and let them boil ½ an hour; when
done, drain. Save the stock. Into a frying pan put 1 tablespoonful of
butter and when melted add 1 of flour; cook until browned, then add the
stock and stir until it boils; add salt and pepper to taste. Lay the
chestnuts in a box made of fried bread and pour the sauce over.
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