Chestnuts, 2 cups, Chicken stock, 1 cup, Mushrooms, 1 tablespoon, Tomato catsup, 1 tablespoon, Butter, 2 tablespoons, Flour, 2 tablespoons.

Shell, blanch, boil, and put through a vegetable press, the two cups of chestnuts. Add to them the chicken stock, mushrooms, and tomato catsup, and set to one side.

Cook together in the frying-pan, the butter and flour. If there is good sweet fat from fowls this may be used in place of the butter.

When the fat and the flour bubbles, add the puree of chestnuts already prepared. Season to taste with salt and pepper, and serve very hot, in a sauce-boat.