Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn Whole chestnuts, drained 1 tb Butter
(11 ounces each) 1/3 c Light cream
1 cn Condensed consomme'

In a saucepan combine chestnuts, celery, and consomme'. Boil until
consomme' is absorbed. Press chestnuts through a sieve or whirl in a
blender. Stir in butter and cream. Serve with Wild Boar. NOTE:
Chestnut Puree is also an excellent accompaniment for turkey, fillet
of beef, and lamb.

Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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