Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Chestnuts 1/2 lb Veal; 1/4" cubes
1 ea Parsnips; peeled, chopped 4 tb Butter, unsalted
-fine 1 ts Salt
2 ea Carrots; peeled, chopped 1/4 ts Pepper, black
-fine 1/2 c Heavy cream
1 ea Celery knob; peeled, chopped 2 ea Egg yolks
-fine

Cook the chestnuts, shell them, and puree them. Brown the chopped
vegetables with the meat in butter and cook over low heat for 10
minutes.

Add 5 cups water, salt, pepper and cook the soup over low heat until
vegetables and meat are done.

Mix pureed chestnuts into cooked soup and boil for another 5 minutes.
Mix heavy cream with eggs yolks, whip into the soup. Adjust salt,
serve.

MM and upload by DonW1948#aol.com / CH

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