Chestnut Roast

How to make it

1. 1

   The lentils are boiled, ground with a little onion browned in butter, and mixed with the finely ground (or crushed) walnuts. The hard-boiled eggs are finely chopped.

2. 2

   The chestnuts, in which a cross is cut, are thrown into boiling water and given a 3-minute boil. Now the outer shell is flaked off while they are piping hot, after which they are divided into four parts and browned with a little finely chopped onion in butter. Once they are browned, cream — as much as you care to spare — is poured over them, and they now simmer tender over low heat.

3. 3

   White loaf (or French bread) is soaked in creamy milk, and it, the finely chopped eggs and the chestnuts are mixed together and salted to taste.

4. 4

   A dish is greased and dusted, and in it is placed some of each forcemeat: the lentil forcemeat, which is mixed with walnuts and thinned with cream as for the cakes mentioned earlier — in the first layer, then chestnut forcemeat, and this is repeated until the dish is full. Lentils on top.

5. 5

   On top, finally, place dairy butter in dabs, or brush over a layer of cream. Bake for a good hour.

6. 6

   For the sauce, brown butter, stir a little flour into it, then thin with a good vegetable extract stock. If you do not have this, add "ovos" or "wuk." The sauce is further finished with cream.