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Ingredients Chestnuts
Directions The chestnuts are either grilled or baked, then peeled and put on a hot silver dish, freely sprinkled with sugar and hot rum is poured over them and set alight. Notes The recipe in this entry was taken from "Recipes of All Nations" compiled and edited by Countess Morphy. It was published in New York by WM.H. Wise & Company in 1936. For the complete copyright-free cookbook visit www.archive.org. Image -- Claude Monet. |