Marrons Braisés et Glacés (Braised and Glazed Chestnuts)

Ingredients

• large chestnuts
• frying fat
• well-flavoured fonds de veau

Instructions

1. Choose very large chestnuts and dip them in the frying fat so as to peel them.
2. Arrange them side by side in a sautoir in a single row; heaped up they give a defective result.
3. Moisten them level with a well-flavoured fonds de veau.
4. Cook them, stirring as little as possible so as not to break them.
5. At three quarters of the cooking, reduce the moistening liquid and roll the chestnuts gently in the resulting glaze until they are covered with a brilliant coating.