Hors D'oeuvres Recipe

Make a little slit in each chestnut, boil them till tender, then put them
in another pan with cold water in it and replace them on the fire. Peel
them one by one as you take them out, and rub them through a sieve,
pounding them first to make it easier, add salt, a good lump of butter
and a little milk to make a nice purée. This is very good to surround
grilled chicken or turkey legs, or for a salmi of duck or hare.

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