Cream Puree of Chestnuts Recipe ingredients

To prepare this Cream Puree of Chestnuts Recipe, first roast one quart of chestnuts and then shell them, putting them in a granite sancepan and adding one quart of white stock, half a teaspoon of celery salt, a saltspoon of white pepper, one sliced Bermuda onion and two stalks of chopped celery. Simmer until the chestnuts are very tender; press first through a colander and then through a sieve. Return the puree thus obtained to the kettle and stir in a pint of cream and one tablespoon of butter; allow it Just to reach the boiling point, seasoning with a teaspoon of salt and a tablespoon of mushroom catsup. Serve immediately with croutons.