| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Dutch |
Penndutch, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Chestnuts |
| 1 |
pt |
Bread crumbs |
| 1/4 |
c |
Shortening ** |
| 1 |
ts |
Salt |
| 1 |
|
Egg, well beaten |
| 1/4 |
c |
Celery, chopped |
| 2 |
ts |
Poultry seasoning |
INSTRUCTIONS
** butter, chicken fat, or lard. Make a gash in each chestnut, place in an
iron skillet with 1 Tbsp of butter and shake over hot flame for a few
minutes. Place in the oven for 10 minutes. Then remove the shell and skins.
Cover the blanched chestnuts with boiling salt water and cook until tender.
Strain and put through a ricer. Add the rest of the ingredients and mix
well. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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