White Chestnut Sauce

Ingredients

• 6 oz sweet chestnuts
• 0.75 pint veal gravy
• 0.5 lemon lemon rind
• 6 tbsp cream
• cayenne
• mace
• salt

Instructions

1. Strip the outer rind from the chestnuts.
2. Throw them into boiling water and let them simmer for two or three minutes until the second skin peels off easily.
3. Add the cold veal gravy and a few strips of lemon rind.
4. Let them stew gently for an hour and a quarter.
5. Press the chestnuts and gravy through a hair-sieve reversed and placed over a deep dish or pan, using a wooden spoon.
6. Add a little cayenne, mace, salt if needed, and the cream.
7. Keep the sauce stirred until it boils.
8. Serve immediately.