In a saucepan combine chestnuts, celery, and consomme'. Boil until consomme' is absorbed. Press chestnuts through a sieve or whirl in a blender. Stir in butter and cream. Serve with Wild Boar. Note: Chestnut Puree is also an excellent accompaniment for turkey, fillet of beef, and lamb.
Adaption from recipe by Claude Bouchet, Jockey Club (Washington, D.C.) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias
