| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegetable, Nuts, Purees | 6 | Servings | |
INGREDIENTS
| 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 |
| 1 | Egg | |
| 1 | Egg yolk | |
| 4 | tb | Calvados |
| 1 | ts | Ground cardamom |
| 1 1/2 | ts | Salt |
| pn | Cayenne pepper |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #244 Date: Tue, 15 Oct 96 06:13:37 PDT From: jfcoombs@avana.net NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.
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