Chestnut Puree With Parsley And Butter

Ingredients

• 1 pound chestnuts
• 1 pinch salt
• 3 teaspoons parsley
• 1 teaspoon flour
• 1.5 ounces butter
• 0.5 pint milk
• 1 egg yolk

Method

1. 1 Cut the tips off the chestnuts, discarding any worm-eaten ones. Boil in enough water to cover for 30 minutes.
2. 2 Remove shells and skins. Fry the chestnuts in butter for a few minutes.
3. 3 Stir in flour and salt, frying again briefly. Pour in milk and parsley, stirring for 5 minutes.
4. 4 Add egg yolk and stir until thickened, but do not let the mixture boil.