CREAMED MUSHROOMS AND CHESTNUTS
Instructions:
- 1-1/2 c. stewed chestnuts
- 1-1/2 c. stewed mushrooms
- 3 Tb. butter
- 3 Tb. flour
- 1-1/2 tsp. salt
- 1/8 tsp. pepper
- 1-1/2 c. milk
- Remove the shells from the required number of Italian chestnuts and cook the nut meats in boiling water until tender.
- Peel off the skins and break the chestnuts into pieces.
- If fresh mushrooms are used, stew them in boiling water until tender.
- Cut the stewed or canned mushrooms into pieces of the same size as the chestnuts, and mix the two together.
- Make a cream sauce by melting the butter, adding the flour, salt, and pepper, and stirring in the hot milk.
- Cook until the mixture thickens, pour it over the chestnuts and mushrooms, and serve in any of the ways suggested.
- Sufficient to Serve Eight