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Course Soups
Cuisine American
Method Simmered
Servings
Ingredients
Course Soups
Cuisine American
Method Simmered
Servings
Ingredients
Instructions
  1. Remove the outer peel or coating from 25 Italian chestnuts; pour scalding water over them, and rub off the inner coating.
  2. Put them into a saucepan with one qt. of soup stock and boil for three-quarters of an hours; drain; rub them through a colander, or pound to a paste in a mortar.
  3. Season with salt and pepper; add gradually the stock in which they were boiled; add 1 pt. more of stock; boil once, and draw to one side of the fire.
  4. Beat the yolks of the 2 eggs; add them to one quart of warm milk; whisk the milk into the soup; taste for seasoning.
  5. Pour into a hot tureen, and send to table with croutons.
Recipe Notes

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