Recipe - Chestnut Puree

2 cn Whole chestnuts, drained
(11 ounces each)
1 cn Condensed consomme'
1 tablespoon Butter
1/3 cup Light cream

In a saucepan combine chestnuts, celery, and consomme'. Boil until
consomme' is absorbed. Press chestnuts through a sieve or whirl in a
blender. Stir in butter and cream. Serve with Wild Boar. NOTE: Chestnut
Puree is also an excellent accompaniment for turkey, fillet of beef, and
lamb.

Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
232154 0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini