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Roasted chestnuts

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VII. Middag, s. 47 (falt i det fri)

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How to make it

  1. 1

    Score and put in the pan

    Cut a cross in the tip of each chestnut. Place them in a pan with a layer of salt a finger thick.

  2. 2

    Roast

    Roast the chestnuts over strong heat until the shells split.

  3. 3

    Serve

    Serve with roast meat, or as a separate course on their own, arranged on a platter with a napkin. Serve with whipped butter.

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