Chapter XVIII · Vegetables and Farinaceous Products · No. 2173
2173—Stewed Chestnuts
As soon as they are peeled, cook them in enough consommé to just cover them, and add half a stick of celery per lb. of chestnuts.
If they are intended for the stuffing of a goose or a turkey, keep them somewhat firm.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2173, p. 652. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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