CHESTNUT PUREE

1 c. mashed chestnuts

1 c. milk

2 Tb. flour

2 Tb. butter

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. celery salt

1 c. white stock

Cook chestnuts for 10 minutes;

Then remove the shells and skins and mash the chestnuts.

Make white sauce of the milk, flour, and butter.

Add to this the mashed chestnuts, salt, pepper, celery salt, and stock.

Heat thoroughly and serve.