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  Recipe Home » Side Dishes » Chestnut Puree
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  Chestnut Puree
  Category: Side Dishes
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 370
Ingredients:
2 can Whole chestnuts, drained
(11 ounces each)
1 can Condensed consomme'
1 tbsp Butter
1/3 cup Light cream
Instructions:
In a saucepan combine chestnuts, celery, and consomme'. Boil until
consomme' is absorbed. Press chestnuts through a sieve or whirl in a
blender. Stir in butter and cream. Serve with Wild Boar. NOTE:
Chestnut Puree is also an excellent accompaniment for turkey, fillet
of beef, and lamb.

Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
MINTZIAS) On 23 NOV 95 232154 -0800
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