Whole Braised Chestnuts<br>(Marrons Braisés)

Img50l
Course Appetizers

Ingredients in this Recipe

  • 1 Tb arrowroot or cornstarch mixed to a paste with 2 Tb port, Madeira, or water
  • 2 cups good brown stock or 1 1/2 cups canned beef bouillon and 1/2 cup water
  • 24 peeled chestnuts
  • 3 Tb butter
  • Water, if necessary

Recipe Preparation

See Full Recipe at Williams-Sonoma

Comments

Williams-Sonoma

See all 3,807 recipes
www.williams-sonoma.com

Share this Recipe

Users Who Saved this Recipe

Be the first to save this recipe.

Similar to this Recipe