Reference > Farmer's Cookbook > COLD DESSERTS > Mont Blanc
  Cold Cabinet Pudding Crême aux Fruits  
CONTENTS · BIBLIOGRAPHIC RECORD

Mont Blanc

Remove shells from three cups French chestnuts, cook in small quantity of boiling water until soft, when there will be no water remaining. Mash, sweeten to taste with powdered sugar, and moisten with hot milk; cook two minutes. Rub through strainer, cool, flavor with vanilla, Kirsch or Maraschino. Pile in form of pyramid, cover with Cream Sauce I, garnish base with Cream Sauce I forced through pastry bag and tube. French Chef


CONTENTS · BIBLIOGRAPHIC RECORD
  Cold Cabinet Pudding Crême aux Fruits  
 
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