1 pint large chestnuts
1 tablespoon salt
1 tablespoon flour
2 tablespoons browned butter
salt and pepper, to taste

This is an old family favorite from my great grandmother's recipe file.

Remove the shells from a pint of large fresh chestnuts. Scald them in boiling water for 1 minute, then rub off the inner skins using a clean towel.

Break in halves and cook in salted boiling water or stock until very soft.

Mash until the chestnuts are a fine puree using a small amount of the water they were boiled in, as needed.

Combine one tablespoon flour with two tablespoons of browned butter. Add to the chestnut puree and season to taste with salt and pepper. Cook over very low heat for 10-15 minutes, or until flour has thickened, adding water or stock if required. Stir often until done.

Serve as an accompaniment to Thanksgiving or Christmas turkeys.

Submitted by: Belle