131 | Purée of Chestnuts.
—Boil one pound of chestnuts for ten minutes; peel and skin them immediately, put them in a saucepan with one quart of white broth (No. 99), a tablespoonful of salt, and two teaspoonfuls of pepper and a quarter of a pound of butter. Let all boil well for thirty minutes; rub through a sieve, and use when needed.