| 1 | Prick shells and place chestnuts in cold water; boil 15 minutes. |
| 2 | Drain and remove shells. |
| 3 | Skin and quarter the nuts |
| 4 | heat butter in skillet and cook quartered mushrooms until lightly browned. |
| 5 | Blend in flour; slowly add cream and seasoning. |
| 6 | Add nuts. |
| 7 | Heat thoroughly and garnish with chopped parsley. |
| 8 | Serve with hot pone or with hot baked potatoes. |
| 9 | yield: 3 to 4 servings. |
| 10 | from amelia"s shaker recipes. |
| 11 | In _the shaker cook book: not by bread alone_ by caroline b. |
| 12 | Piercy. |
| 13 | New york: crown publishers, inc., 195Pg. |
| 14 | 15Library of congress catalog card number 53-524Electronic format by cathy harned. |
