- 1 small sprig thyme
- 4 parsley sprigs
- 1 bay leaf
- 1/4 cup [60 mL] butter
- 1 small onion, finely chopped
- 1 carrot, minced
- 3/8 cup [90 mL] Sherry
- 2 tablespoons [30 mL] flour
- 1 1/2 cups [375 mL] lean chicken broth
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] gray pepper
- 8 ounces [227 g] boiled, crushed chestnuts [weighed when peeled]
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- Tie together thyme sprig, parsley sprigs and bay leaf; reserve.
- Into a skillet, melt 3/4th of the butter over medium heat.
- Add chopped onion; stir-fry for 5 minutes.
- Add minced carrot; fry for 5 minutes more, stirring occasionally.
- Pour in Sherry; simmer over high heat for 5 minutes.
- Stir in flour.
- Pour in chicken broth; salt, pepper and add tied herbs; simmer for 20 minutes more, over low heat.
- Stir in boiled crushed chestnuts; simmer for 10 minutes more.
- Check for seasonings.
- Remove and discard tied herbs.
- Puree together chestnuts and sauce using a strainer or into a blender.
- Into a small casserole, heat sauce for 2 to 3 minutes.
- Just before serving, stir in remaining butter, until well blended.
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