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Ingredients 2 pounds chestnuts
Directions Boil chestnuts, remove shells and skins; place in a double boiler with milk, and cook until mealy.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [underneath chestnuts] -- Henri Rousseau: Carnival Evening. |