Purée of Chestnuts is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of chestnuts cooked in milk that are pureed and finished with butter, meat glaze, sugar and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Chestnuts.
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This is a classic recipe for a Victorian version of Purée of Chestnuts that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 115.—PUREE OF CHESTNUTS.
First remove the outer skin from fifty large chestnuts, and then after having scalded them, scrape off the inner brown skin; having done this, place the chestnuts in a small stewpan with a pint of milk, and boil them gently over the fire; and when done soft, drain away the milk, and rub them, while hot, through a wire sieve :— having placed this pulp in a small stewpan, add a pat of butter, a teaspoonful of sugar, a bit of glaze, half a gill of cream, pepper and salt; stir the purée of chestnuts over the fire until quite hot, and serve with cutlets &c.
Modern Redaction
Ingredients:
50 large chestnuts
600ml milk
1 1/2 tsp butter
1 tsp sugar
1 tsp meat glaze
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
70ml cream
salt and freshly-ground black pepper, to taste
Method:
Either cut the tips of the chestnuts or cut through the skins. Put in a pan of lightly-salted water, bring to a boil and cook for about 20 minutes. Drain then allow to cool and remove the outer skins before rubbing off the papery inner membrane.
Place the chestnuts in a small pan with the milk, bring to a boil then continue cooking gently for about 40 minutes, or until the chestnuts are completely soft. Drain away the milk and immediately (whilst they are still hot) rub the chestnuts through a fine-meshed sieve.
Transfer the chestnut pulp to a pan then add the butter, sugar, meat glaze and cream. Season to taste and mix well then place on the hob and cook until hot. Serve as a garnish or accompaniment for meat or fish dishes.
