Chestnut Puree, No. 1

Blanched chestnuts, 1 pint, Milk, or stock, 1 pint, Flour, 2 tablespoons, Butter, 2 tablespoons, Eggs, 2 yolks, Cream, 2 tablespoons.

Cook the chestnuts in sufficient water to cover them. When soft, pass through a sieve while still hot, and add to this the stock, and stir until it boils. Blend the butter and flour together and add it to the stock and chestnuts; also add salt and pepper to taste.

Just before serving, add the beaten yolks of the 2 eggs, and the cream.

Chestnut Puree, No. 2

Spanish chestnuts, 1 quart, Butter, 2 tablespoons, Cream, 2 tablespoons, Onion juice, 1/4 teaspoon, Salt and pepper.

Shell, blanch, and boil the chestnuts until soft, and then rub them through a colander. Add to them the butter, cream, onion-juice, and salt and pepper to taste. Stir over the fire until thoroughly hot.

This is a delicious puree to serve with roast fowls of any sort, or with game.