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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Whole Braised Chestnuts (Marrons Braisés)

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Whole Braised Chestnuts (Marrons Braisés) Empty Whole Braised Chestnuts (Marrons Braisés)

    Post by Lobo Sun 07 Feb 2016, 9:53 pm

    Whole Braised Chestnuts (Marrons Braisés) Img64l
    Whole Braised Chestnuts
    (Marrons Braisés)
    Whole Braised Chestnuts (Marrons Braisés) Translucent
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    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 24






    • 10

    Ingredients:


    • 24 peeled chestnuts
    • A heavy, fireproof casserole or baking dish just  large enough to hold the chestnuts in one layer
    • 1 Tb arrowroot or cornstarch mixed to a paste  with 2 Tb port, Madeira, or water
    • 2 cups good brown stock or 1 1/2 cups canned  beef bouillon and 1/2 cup water
    • Water, if necessary
    • 3 Tb butter

    Directions:

    Preheat oven to 325 degrees.

    Place the chestnuts in the casserole or baking dish. Beat the starch mixture into the stock or bouillon and pour over the chestnuts. There should be enough liquid to cover them by 1/2 inch; add water, if necessary. Add the butter. Bring to the simmer, cover, then set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 45 to 60 minutes or until chestnuts are tender.
    (*)If not to be served immediately, set aside uncovered. Cover and reheat slowly on top of stove before proceeding.

    If liquid has not reduced to a syrupy glaze at the end of the cooking, drain it off and boil it down in a saucepan. Pour it back into the casserole and roll the chestnuts gently around in it to cover them with the glaze. Serve as follows:

    Serve sprinkled with parsley, or combined with other vegetables as directed in whatever recipe you are using.
    Adapted from Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 2001).

      Current date/time is Thu 28 Mar 2024, 4:21 pm