Stewed creamy chestnuts

Source: Classic American Cooking (1983) by Pearl Byrd Foster.  Drawings by Susan Gaber.  Simon and Schuster: New York.  ISBN: 0-671-44303-8.

• 3 pounds chestnuts

• 4 cups milk

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• salt and freshly ground pepper

Method:

1. Score a cross in the hard shell of the chestnuts.  Bring a large quantity of water to a boil and cook the chestnuts in the boiling water for a few minutes and then drain.  This blanches them, making it possible to remove the shells.  Remove shells and furry inner skins.

2. Place the nuts in a large saucepan, add milk and salt and cook thoroughly, 15 to 20 minutes or until tender.   Do not allow chestnuts to get soft and mushy.

3. Pour off the milk, strain and reserve.  Set chestnuts aside.  Melt butter over low heat, blend in the flour, stirring, and stir in milk slowly.  Simmer and stir sauce with a wire whisk until thickened and smooth.  Season with salt and pepper.  Pour sauce over chestnuts and serve hot.

Serves 12.