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Chestnut Puree

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      Title: CHESTNUT PUREE
 Categories: Side dish
      Yield: 6 Servings
 
      2 cn Whole chestnuts, drained
           (11 ounces each)
      1 cn Condensed consomme'
      1 tb Butter
    1/3 c  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
 
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