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CHESTNUT SAUCE

Rich and satisfying with turkey and other poultry.

ingredients

makes enough for 4 servings
225 g (8 oz) chestnuts, peeled
300 ml (1/2 pint) chicken stock
1 small piece of onion, skinned
1 small piece of carrot, peeled
40 g (1 1/2 oz) butter
45 ml (3 level tbsp) flour
salt and freshly ground pepper
30 - 45 ml (2 - 3 tbsp) fresh single cream

method

1. Put the peeled nuts into a pan with the stock and vegetables, cover, simmer until soft and mash or sieve,

2. Melt the butter and stir in the flour to form a roux, then add the chestnut puree and bring to the boil, stirring - the sauce should be thick, but it may be necessary at this point to add a little milk or extra stock.

3. Season well with salt and pepper, remove from the heat and stir in the cream. Reheat without boiling and serve at once.

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