Puree of chestnuts

 

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Source: French Country Cooking (1987) by Elizabeth David.  Decorated by John Minton.  Penguin Books.

• chestnuts

• butter

• cream

• ladle of meat -or- game stock

Make a small incision in each chestnut and put them into a tin in a moderate oven for about 20 minutes, when both the skins should peel off fairly easily. 

Put the peeled chestnuts into an earthenware pot with water to cover and little pepper, and cook them very slowly either in the oven or on top of the stove for about 1-1/2 hours, until they are soft enough to put through a sieve.

To serve, heat the puree with a lump of butter, a little cream if possible, and a ladle of meat -or- game stock.