Marrons Étuvés (Stewed Chestnuts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chestnuts
- Consommé
- half a branch of celery
Instructions
- As soon as the chestnuts are peeled, put them to cook with just enough Consommé to moisten them level.
- Add half a branch of celery per livre of chestnuts.
- If they are intended for stuffed geese or turkeys, keep them a little firm.