The nasty brown stuff :-)(was: SC - Re: A couple questions . . .)

[Par Leijonhufvud]

I just got Terence Scully's "Early French Cooking". There is a recipe
for a stuffed pork roast. The stuffing consists of pears, chestnuts,
buttery cheese and seasonings. Looks delicious. I plan to make it for a
dinner in a few weeks. Let ya know how it goes.

meadhbh



Bronwynmgn at aol.com wrote:
> 
> Greetings!
> My lord and I were given a large bag of chestnuts straight from the tree this
> evening.  We have no idea what to do with them.  Any suggestions?  Are there
> any period recipes in which chestnuts are appropriate, and does anyone know
> how to roast them?
> Thanks in advance,
> Brangwayna Morgan
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