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The Silver Spoon, Phaidon Press

Serves 4


• 1 pound 2 ounces cultivated chestnuts, peeled
• 5 tablespoons heavy cream
• 2 tablespoons butter
• salt and pepper


Put the chestnuts in a pan, add water to cover, bring to a boil and cook for 45 minutes.

Drain and pass through a food mill into a clean pan.

Set the pan over low heat and stir in the cream, followed by the butter, and season with salt and pepper, still stirring constantly.

Remove the pan from the heat and serve the hot puree as a side dish with meat or game.



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