We ought carefully and with the utmost seriousness and consideration attend the sacrament of the Lord’s Supper: this was appointed for this end, to draw forth longings of our souls toward Jesus Christ. Here are the glorious objects of spiritual desire by visible signs represented to our view. We have Christ evidently set forth crucified…. Here we have that spiritual meat and drink represented and offered to excite our hunger and thirst; here we have all that spiritual feast represented which God has provided for poor souls; and here we may hope in some measure to have our longing souls satisfied in this world by the gracious communications of the Spirit of God.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Side dish	6	Servings

INGREDIENTS

2	cn	Whole chestnuts, drained
		(11 ounces each)
1	cn	Condensed consomme'
1	tb	Butter
1/3	c	Light cream

INSTRUCTIONS

In a saucepan combine chestnuts, celery, and consomme'. Boil until
consomme' is absorbed.  Press chestnuts through a sieve or whirl in a
blender.  Stir in butter and cream. Serve with Wild Boar. NOTE: Chestnut
Puree is also an excellent accompaniment for turkey, fillet of beef, and
lamb.
Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)
Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of
Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95
232154 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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