- Chestnuts and bacon (Les Chataignes
au Lard)
- Source: French Country Cooking (1987) by
Elizabeth David. Decorated by John Minton. Penguin Books.
|
2 pounds chestnuts
1/4 pound bacon
Score the chestnuts
across on the round side and roast them in a low oven for 15 minutes until both shell and
skin can be peeled off.
For 2 pounds of
chestnuts put 1/4 pound of bacon cut in pieces into a casserole, add the chestnuts and
water to cover. Cook for about 30 minutes.
Serve with turkey,
roast hare, or as a separate dish. |
