Home › Sauces › Chestnut Sauce

Chestnut Sauce

Chestnuts are very popular with the French, who use them in stuffing or in sauce for roast turkey. French chestnuts are twice as large as the American variety and are sold by many grocers and fruiterers. One pint of shelled nuts; one quart of stock; one-half a lemon peel; one tablespoon of flour; two tablespoons of butter; one cup of cream or milk; salt and pepper. Remove the outer shells from the nuts, and scald the kernels until the inner skins can be easily taken off. Place the kernels in a stewpan with the stock, the lemon peel and a little salt and pepper, and simmer gently until the kernels are quite soft. Remove the lemon peel, rub the nuts through a sieve, mash them very fine, and return them to the stock. Put the butter in a frying-pan, and when it is hot, add the flour. Cook until darkbrown, add the stock and nuts, and cook for two minutes; then add the cream, boil up once, and serve.