Chestnut Sauce

Slice chestnuts along one side. Place chestnuts in a pan with a little water. Bring to a boil and simmer for 30 minutes. Drain and remove shell and skins while still hot.

Pound chestnuts in a mortar or rub through a sieve. Place chestnut paste (powder) in a pan with the butter, mushrooms and liquid. Slowly bring to a boil, stirring continuously. Season to taste. If sauce is too thick add more liquid.

NOTE: Sauce can also be made by placing shelled and skinned chestnuts and other ingredients in a liquidizer. As a variation, two small, chopped shallots can replace mushrooms.

Serve with ham, game or turkey.