Yield: 1 Batch
Measure | Ingredient |
---|---|
1 pounds | Chestnuts; shelled |
2 tablespoons | Butter |
1 pounds | Mushrooms; quartered |
2 tablespoons | Flour |
1½ cup | Light cream |
½ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 tablespoon | Parsley; chopped |
Prick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts Heat butter in skillet and cook quartered mushrooms until lightly browned.
Blend in flour; slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes.
Yield: 3 to 4 servings.
From Amelia's Shaker Recipes. In _The Shaker Cook Book: Not by Bread Alone_ by Caroline B. Piercy. New York: Crown Publishers, Inc., 1953. Pg.
156. Library of Congress Catalog Card Number 53-5248. Electronic format by Cathy Harned. Submitted By RHOMMEL <RHOMMEL@...> On TUE, 21 NOV 1995 160714 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini