Purée de Marrons (Chestnut Purée)

Ingredients

• chestnuts
• white Consommé
• celery
• 15 grammes sugar

Instructions

1. Cook the well-peeled chestnuts with white Consommé and celery as for the Marrons Étuvés, adding 15 grammes of sugar per 500 grammes of chestnuts.
2. Continue the cooking until they crush easily.
3. Pass them through the sieve.
4. Treat the purée as indicated for the purées which precede.