Chestnut Puree

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes This recipe is a translation of a recipe in Ma cuisine 2 500 recettes by August Escoffier, written in French and published in 1934 (Purée de Marrons, page 522). The recipe has been reformatted in line with modern recipe writing conventions.

Cuisine: not stated · categories: Easy recipes; Recipes; Recipes using beef broth and stock; Recipes using butter; Recipes using chestnut; Recipes using chicken broth and stock; Recipes using granulated sugar; Recipes using veal broth and stock; Recipes without cooking time; Recipes without servings

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