1/2 lb. chestnuts
2 cups chicken or veal stock
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon ground coriander
1 teaspoon lemon juice
1/4 cup sherry
salt, to taste

Boil chestnuts 10 minutes. Remove from water using slotted spoon. Peel while still warm. Shells and inside skins can be removed easily.

Cook the blanched chestnuts until tender in veal or chicken stock, then mash using a food mill or sieve.

Prepare a cream sauce by combining butter, flour, and milk. Add chestnuts and chicken or veal stock in which they were cooked; season with coriander, lemon juice, sherry and salt.

Submitted by: CM