1 3/4 cup Potato, peeled and diced
1 1/2 lb Canned unsweetened chestnut puree
12 tbsp Sweet butter, at room temperature
1/3 cup Creme Fraiche, see page 339
1 Egg
1 Egg yolk
4 tbsp Calvados
1 tsp Ground cardamom
1 1/2 tsp Salt
pinch Cayenne pepper
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1. Cover potatoes with 2 quarts salted water and cook until tender. Drain well.
2. In a food processor fitted with a steel blade process chestnut puree until smooth. Transfer to a mixing bowl. 3. Mash the drained potatoes until smooth with 8 tablespoons (1 stick) of the butter. Transfer to the bowl with the chestnut puree. 4. Whisk in creme fraiche, the whole egg and extra yolk, the Calvados, cardamom, 1 1/2 teaspoons salt and the cayenne pepper. 5. Smear a 1 1/2 quart souffle dish with some of remaining 4 tablespoons butter. Bake in a preheated 350 degree oven for 25 minutes before serving. 6. The dish can be made ahead and refrigerated, then baked just before serving. Recipe By : Silver Palate Purees - page 195
Posted to MC-Recipe Digest V1 #244
Date: Tue, 15 Oct 96 06:13:37 PDT
From: jfcoombs@avana.net
NOTES : chestnut puree available at specialty food shops. A rich and perfect accompaniment to roast beef, pork or game.
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