§ LVI Chesnuts, Truffles, Mushrooms
On taking the chesnuts out of the vessel in which they have been preserved, I plunge them in cold water, sprinkle them with a little fine salt, and roast them in a pan over a quick fire. In this manner they are excellent. The moistening them and the putting salt upon them may be dispensed with, but they must always be roasted over a quick fire.
I make the same use of preserved truffles and mushrooms, as of those recently gathered.
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