*  Exported from  MasterCook  *
 
                         CHESTNUT AND POTATO PUREE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetable                        Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
     1 3/4 c  potato -- peeled and diced
     1 1/2 lb canned unsweetened chestnut
   :          puree
        12 TB sweet butter -- at room
   :          temperature
       1/3 c  Creme Fraiche -- see page
       339    Chestnuts For The Holidays
         1    egg
         1    egg yolk
         4 TB Calvados
         1 ts ground cardamom
     1 1/2 ts salt
   :       pn cayenne pepper
   
   1. Cover potatoes with 2 quarts salted water and cook
   until tender.  Drain well. 2. In a food processor
   fitted with a steel blade process chestnut puree until
   smooth. Transfer to a mixing bowl. 3. Mash the drained
   potatoes until smooth with 8 tablespoons (1 stick) of
   the butter. Transfer to the bowl with the chestnut
   puree. 4. Whisk in creme fraiche, the whole egg and
   extra yolk, the Calvados, cardamom, 1 1/2 teaspoons
   salt and the cayenne pepper. 5. Smear a 1 1/2 quart
   souffle dish with some of remaining 4 tablespoons
   butter. Bake in a preheated 350 degree oven for 25
   minutes before serving. 6. The dish can be made ahead
   and refrigerated, then baked just before serving.
   
   Recipe By     : Silver Palate Purees - page 195
   
   From: Jfcoombs@avana.Net              Date: Tue, 15
   Oct 96 06:13:37 Pdt
  
 
 
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