Yield: 6 Servings
|1¾ cup||Potato; peeled and diced|
|1½ pounds||Canned unsweetened chestnut puree|
|12 tablespoons||Sweet butter; at room temperature|
|⅓ cup||Creme Fraiche; see page 339|
|1 \N||Egg yolk|
|1 teaspoon||Ground cardamom|
|\N pinch||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, 1½ 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 Posted to MC-Recipe Digest V1 #244 Date: Tue, 15 Oct 96 06:13:37 PDT From: jfcoombs@...
NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.