Title: Chestnut puree
 Categories: Side dish
      Yield: 6 Servings
 
      2 cn Whole chestnuts, drained
           (11 ounces each)
      1 cn Condensed consomme'
      1 tb Butter
    1/3 c  Light cream
 
  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