Instructions: In a saucepan combine chestnuts, celery, and consomme. Boil until consomme is absorbed. Press chestnuts through a sieve or whirl in a blender. Stir in butter and cream. Serve with Wild Boar.

NOTE: Chestnut
Puree is also an excellent accompaniment for turkey, fillet of beef, and lamb.

Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.)

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