1 kg (2.2 lb) chestnuts
1 small onion
2 cloves
1 stick of celery
2 cups (500 ml) brown stock
1 bay leaf
1 blade of mace
salt
a pinch of Cayenne pepper
2 tsp meat glaze if available
1 small onion
2 cloves
1 stick of celery
2 cups (500 ml) brown stock
1 bay leaf
1 blade of mace
salt
a pinch of Cayenne pepper
2 tsp meat glaze if available
for the garnish
fleurons of puff pastry
method
1. Peel the chestnuts.
2. Skin the onion and press the cloves into it.
3. Wash or wipe the celery and chop it roughly.
4. Bring the stock to the boil, add the chestnuts, onion, celery, bay leaf and mace, season with salt, and add the Cayenne pepper.
5. Cover and simmer for about 30 minutes or until the chestnuts are tender.
6. Strain the chestnuts, reserving the cooking liquor, and keep hot.
7. Return the liquor to the pan, add the meat glaze if available, and boil the liquor rapidly until it is reduced to a thin glaze.
8. Pour it over the chestnuts and garnish with fleurons of puff pastry.
2. Skin the onion and press the cloves into it.
3. Wash or wipe the celery and chop it roughly.
4. Bring the stock to the boil, add the chestnuts, onion, celery, bay leaf and mace, season with salt, and add the Cayenne pepper.
5. Cover and simmer for about 30 minutes or until the chestnuts are tender.
6. Strain the chestnuts, reserving the cooking liquor, and keep hot.
7. Return the liquor to the pan, add the meat glaze if available, and boil the liquor rapidly until it is reduced to a thin glaze.
8. Pour it over the chestnuts and garnish with fleurons of puff pastry.
serving amount
6 helpings
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