World Famous Recipes

CHESTNUT STUFFING WITH TRUFFLES

Remove the dark or outer skins from
some chestnuts, immerse in boiling water for a few minutes, remove the
light skins and boil for about twenty minutes, put in a saucepan one
pound of fat bacon and two shallots, and keep these over the fire for a
few minutes. Then add the whole chestnuts, also one-half pound of
chestnuts previously cut out into small pieces, put in pepper, spices
and salt to taste, and a small quantity of powdered margoram and thyme.
Hold it over the fire a little longer, turning it occasionally. It is
then ready for use.

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