Reference > Farmer's Cookbook > SOUPS > Chestnut Purée
  Soup à la Soubise Crab Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Chestnut Purée

4 cups White Stock II or III
2 cups scalded milk
2 cups French chestnuts, boiled and mashed
1/4 cup butter

1/4 cup flour
1 slice onion
Salt
1/4 teaspoon celery salt
Pepper

Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Soup à la Soubise Crab Soup  
 
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