Chestnuts Glace Recipe

Skin the chestnuts and cover with cold water, let them cook gently until

tender, when a large needle can be run through them easily. Drain and

drop them in cold water. After two hours drain again and put them in a

bowl, cover them with a rich syrup that has been skimmed and boiled

until clear. It must be boiling when poured over the chestnuts. Cover

the bowl with a heavy paper and let it stand for twelve hours, drain off

the syrup, bring it to the boiling point and turn it over the chestnuts

again and put away for another twelve hours. Repeat this process three

times, then drain the syrup off and the chestnuts are ready for use. Use

the large imported chestnuts, remove the shells and boil the nuts. The

brown skin can then be easily removed with a penknife. They are very

nice but very troublesome to prepare.

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