Posted By: Staff
1 Pound chestnuts 1 Tablespoon sherry Salt and pepper 3 Tablespoon butter Chopped parsley
Make a slit in each shell, boil in water for 15 minutes, shell and remove the skins. Put the chestnuts on to cook again with a very little salted water, adding more if necessary, and boil 15 or 20 minutes until they are tender. Drain, add the seasonings and serve as a vegetable. Chestnuts may also be roasted in a moderate oven for 15 minutes and then shelled. If they are slit first, it is easier to shell them. If they are boiled, they are less apt to dry out.