Monday, May 23, 2011

Chestnuts with Maitre d'Hotel Sauce

1 pound chestnuts. A pinch of salt. 3 teaspoons parsley. 1 teaspoon flour. 1½ ounces butter. ½ pint milk. Yolk of one egg.

Cut the tips of the chestnuts (noticing carefully if any are worm-eaten), and boil for half an hour in sufficient water to cover; remove the shells and skins and fry a few minutes in the butter, stir in the flour and salt and fry again, then pour in the milk and parsley and stir five minutes, add the yolk of an egg and stir until it thickens, but do not allow it to boil.

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