1 lb Chestnuts; shelled 2 tb Butter 1 lb Mushrooms; quartered 2 tb Flour 1 1/2 c Light cream 1/2 ts Salt 1/8 ts Pepper 1 tb Parsley; chopped Prick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour; slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings.
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