Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Whole chestnuts
- 1 pinch white granulated sugar
- 1 pinch salt , if needed
- Butter
- 1 quart (950 ml ) chicken, veal, or beef stock
Directions
Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.
Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.
Peel the chestnuts.
Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either.
Pass the cooked chestnuts through a fine sieve .
Put the puree into a saucepan , then add a pinch of sugar and a pinch of salt if necessary.
Add fine butter and turn off the heat once thick.