Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c potato -- peeled and diced
1 1/2 lb canned unsweetened chestnut
: puree
12 TB sweet butter -- at room
: temperature
1/3 c Creme Fraiche -- see page
339 Chestnuts For The Holidays
1 egg
1 egg yolk
4 TB Calvados
1 ts ground cardamom
1 1/2 ts salt
: pn cayenne pepper

1. Cover potatoes with 2 quarts salted water and cook until tender.
Drain well. 2. In a food processor fitted with a steel blade process
chestnut puree until smooth. Transfer to a mixing bowl. 3. Mash the
drained potatoes until smooth with 8 tablespoons (1 stick) of the
butter. Transfer to the bowl with the chestnut puree. 4. Whisk in
creme fraiche, the whole egg and extra yolk, the Calvados, cardamom,
1 1/2 teaspoons salt and the cayenne pepper. 5. Smear a 1 1/2 quart
souffle dish with some of remaining 4 tablespoons butter. Bake in a
preheated 350 degree oven for 25 minutes before serving. 6. The dish
can be made ahead and refrigerated, then baked just before serving.

Recipe By : Silver Palate Purees - page 195

From: Jfcoombs#avana.Net Date: Tue, 15 Oct 96 06:13:37
Pdt

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