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Puree of Chestnuts

Make a little slit in each chestnut, boil them till tender, then put them in another pan with cold water in it and replace them on the fire. Peel them one by one as you take them out, and rub them through a sieve, pounding them first to make it easier, add salt, a good lump of butter and a little milk to make a nice puree. This is very good to surround grilled chicken or turkey legs, or for a salmi of duck or hare.

Hors d'CEuvres The attractive "savory" of English dinner tables finds its counterpart apparently in egg and fish dishes served cold at the beginning of a meal, and therefore what we should hall hors d'oeuvres.