This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
One-half pint of brown, or Spanish sauce ; two cupfuls of boiled, peeled, and mashed Spanish chestnuts ; salt and pepper.
Into the brown sauce stir the chestnut meal and cook three minutes. Season, and if necessary, thin the sauce with boiling water or stock to the consistency of very thick double cream.
One cupful of butter; one tablespoonful of lemon-juice; one tablespoonful of finely minced parsley ; a little white pepper.
Beat the butter to a cream with a fork, whip in the parsley, lemon-juice, and pepper, and set on the ice half an hour before serving.
 
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