Reference > Farmer's Cookbook > SOUPS > Chestnut Purée
  Soup à la Soubise Crab Soup  
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Chestnut Purée

Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten with scalded milk, season with salt and pepper, and beat until light. Chestnuts are often boiled, riced, and piled lightly in centre of dish, then surrounded by meat.


CONTENTS · BIBLIOGRAPHIC RECORD
  Soup à la Soubise Crab Soup  
 
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