Yield: 6 Servings
|\N 1||egg yolk|
1¾ c potato -- peeled and diced 1 ½ lb canned unsweetened chestnut : puree
12 TB sweet butter -- at room
⅓ c Creme Fraiche -- see page 339 Chestnuts For The Holidays 4 TB Calvados
1 ts ground cardamom
1 ½ ts salt
: pn cayenne pepper
1. Cover potatoes with 2 quarts salted water and cook until tender.
Drain well. 2. In a food processor fitted with a steel blade process chestnut puree until smooth. Transfer to a mixing bowl. 3. Mash the drained potatoes until smooth with 8 tablespoons (1 stick) of the butter. Transfer to the bowl with the chestnut puree. 4. Whisk in creme fraiche, the whole egg and extra yolk, the Calvados, cardamom, 1 ½ teaspoons salt and the cayenne pepper. 5. Smear a 1 ½ quart souffle dish with some of remaining 4 tablespoons butter. Bake in a preheated 350 degree oven for 25 minutes before serving. 6. The dish can be made ahead and refrigerated, then baked just before serving.
Recipe By : Silver Palate Purees - page 195 From: Jfcoombs@... Date: Tue, 15 Oct 96 06:13:37 Pdt