Cream Of Chestnuts Recipe

Shell and blanch a pint of large French chestnuts. Put them in a

saucepan and almost cover them with boiling water, cook until tender.

Before they are quite done add a little salt. When done remove from the

fire, rub through a puree sieve with the water they were boiled in. Melt

a generous heaping tablespoonful of butter with an even tablespoonful of

flour and add to it by degrees a pint of boiling milk, let it cook until

thick, then stir in the chestnut puree and salt and pepper to taste. Let

it come to a boil and serve.

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