Name: Chestnut and Potato Puree
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

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

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: [email protected]
NOTES : chestnut puree available at specialty food shops. A rich and
perfect accompaniment to roast beef, pork or game.

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