Chestnut Puree
This is traditional chestnut puree - the meal of the Halloween evening.
2 pints of chestnuts
2 tablespoons of all purpose white wheat flour
1 pint of fresh sweet milk
1 teaspoon of celery salt
1 teaspoon of red paprika pepper
2 tablespoons of fresh sweet butter
2 eggs
2 cups of heavy cream
Soak the chestnuts for 12 hours in the cold water. Boil the nuts in the salty water, peel them, and mash them with the blender. Proportion of the nuts for the puree should be enough of boiled chestnuts allowing one pint of puree of chestnuts for ten persons. Add a pint of boiling water and one pint of fresh sweet milk, a teaspoon of celery salt and a dash of red grounded paprika into the puree. Put the pureee into the water bath and cook until smooth. Thicken this puree with one tablespoonful of flour and one tablespoon of butter for one pint of puree. When the puree of chestnuts is thick enough and is ready to be taken off from the fire, add a cupful of heavy cream and the beaten yolk of one egg into the puree. Beat the puree with the beater until it foams after you took it from the fire. Serve it with the hot wafers