Page:Meier - The Art of German Cooking and Baking.djvu/213




 * 1½ lbs. of chestnuts

⅛ lb. of butter

1 tbsp. of flour

½ pt. of bouillon

¼ pt. of cream

4 tbsps. of red wine

Salt to taste

1 pinch of pepper

1 tbsp. of sugar

1 tsp. of chopped parsley

Preparation: The chestnuts are taken out' of the outer shell, then hot water poured on and the inner skin pulled off. Cook them in bouillon until tender and strain. Heat the butter, stir in the flour, stew a few minutes, add the chestnuts and stir in cream, red wine, salt, pepper, sugar and parsley. Let it get hot, stirring briskly, arrange mound-shaped and serve.


 * 1 lb. of chestnuts

¼ lb. of butter

1 pinch of salt

1 tbsp. fine sugar

Preparation: Shell the chestnuts, scald them and pull off the inner skin. Brown the butter and after the chestnuts are cooked slightly in water, put them into the hot butter, add salt and sugar and fry them light brown, shaking frequently. Serve them with roast goose stuffing or as a garnish with cabbage.