Some roasted chestnuts
Butter
Stock and white wine
A thin puree of game

For garnish
Croutons

"Peel some roast chestnuts, warm them in butter, moisten them with stock and white wine, and simmer over a slow fire until soft. Then pound them in a mortar, rub through a sieve, and mix with a thin puree of game. Heat in a Bain-marie, and serve with small croutons (fried bread)."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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