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Puree of Chestnuts

Blanch two cups of hulled chestnuts, put them in two cups of boiling salted water, cook until tender, then rub through a sieve. Put into a saucepan with two cupfuls of veal or chicken stock; thicken with one tablespoonful of butter and one tablespoonful of flour cooked together (but not browned), add a teaspoonful of sugar; let simmer five minutes, season to taste and serve.