World Famous Recipes

CHESTNUT STUFFING

Peel a sound good-sized shallot, chop it up fine,
place it in a saucepan on a hot fire with one tablespoonful of butter
and heat it for three minutes without browning. Then add one-fourth
pound of sausage meat and cook for five minutes longer. Add ten finely
chopped mushrooms and a dozen well pounded cooked peeled chestnuts and
stir all well together, season with one pinch of salt, half pinch of
pepper, one-half saltspoon of powdered thyme, and one teaspoonful of
finely chopped parsley. Let this come to a boil, add one half ounce of
sifted bread crumbs and twenty-five or thirty whole cooked and shelled
chestnuts and mix all well together, being careful not to break the
chestnuts. Allow to cool and then is ready for use.

Italian Sauces