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Boudin chestnut puree

BOUDIN AT THE CHESTNUT PUREE


Ingredients Serves 4 800g

flange farm my grandmother

75g butter 2 tbsp. tablespoon oil 800g chestnut


1 cup milk 2 tbsp. tablespoons cream 1 pinch of sugar

Salt, pepper Preparation



1 - Peel the chestnuts and put them to cook for 30 minutes in boiling salted water.

2 - Heat the mixture of butter and oil in a frying pan and put it to brown the sausage over low heat. Cook about 30 minutes.

3 - When the chestnuts are cooked the proper time, drain and using a small knife, remove the thin skin covering them.

4 - Put the chestnuts in the food mill to puree them, put them in a pan and pour the boiling milk. Add the cream,
50g butter, a pinch of sugar, salt and pepper and keep warm over very low heat.

5 - Arrange the sausage on a platter, surround it with buttons chestnut puree and serve immediately.