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Purée de Marrons
Ingredients.
Twenty-five large Chestnuts.
Three ounces of Butter.
One teaspoonful of Castor Sugar.
One pint and a half of White Stock.
Half a pint of Cream.
The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.
Home › Soups › Purée de Marrons
Ingredients.
Twenty-five large Chestnuts.
Three ounces of Butter.
One teaspoonful of Castor Sugar.
One pint and a half of White Stock.
Half a pint of Cream.