This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
That which is named in the bills of fare as puree de marrons, and is often m:>de of sweet potatoes. If made genuine, it is pounded chestnuts, butter, bread crumbs, grated ham, onion, lemon rind, egg yolks, salt and pepper. Used to stuff chickens or any fowl, or sucking pig.
Like mashed potatoes, strained through a seive; served with turkey wings and various entrees.
A cream soup thickened with puree of chestnuts.
Boiled, peeled, fried a little to remove the husk; stewed and served in various ways as other vegetables.
Puree of chestnuts with sugar, vanilla and white of an egg; made into very small balls; dipped into white of egg and sugar twice; dry-baked in a slow oven.
"One may often wonder, in reading some of Ouida's novels, at tjnc number of times she mentions chestnuts as a food of the Italians, particularly those of Tuscany. The Greeks and Romans used this kind of food, and at one time the Arcadians subsisted almost wholly on this farinaceous nut. In many parts of Italy its flour is used in preference to that of wheat or corn. The nuts are ground into flour in the same manner as wheat and corn, and from this flour various dishes are made, as well as cakes, fritters, and even bread, and it is sweet, agreeable to the taste, and healthy".
A mould of chestnut flour, butter, milk, eggs, sugar, vanilla;, it is served with apricot syrup.
Same as souffle above.
Same mixture steamed as a pudding.
Minced chestnuts covered with whipped cream.