Classic Culinary Arts:

Chestnut Sauce Recipe

One pint of shelled chestnuts, one quart of stock, one teaspoonful of lemon juice, one table-spoonful of flour, two of butter, salt, pepper. Boil the chestnuts in water for about three minutes; then plunge them into cold water, and rub off the dark skins. Put them on to cook with the stock, and boil gently until they will mash readily (it will take about an hour). Mash as fine as possible. Put the butter and flour in a sauce-pan and cook until a dark brown. Stir into the sauce, and cook two minutes. Add the seasoning, and rub all through a sieve. This sauce is for roast turkey. When, to be served with boiled turkey, use only a pint and a half of stock; rub the butter and flour together, and stir into the boiling mixture; rub through the sieve as before; add half a pint of cream to the sauce; return to the fire, boil up once, and serve. The chestnuts used are twice as large as the native fruit All first-class provision dealers and grocers keep them.