Sunday 25 December 2011: Amuse bouche
Chestnut Veloute or probably more correctly Chestnut Cappuccino;
in a big pan soften sliced Shallots gently in butter, turn heat up and add Chestnuts ( a pack should do but 2 is better and save some for the end)
cook without too much colouring but until you get that "Hot chestnutty" smell.
Add stock, good chicken or veg... or half and half, a pint should do.
cook and reduce by a third,
l liquidise, strain and return to the pan and add a pot of cream, single or double, small or large all depends on how rich & thick you want it,
Heat gently to serve.
just before serving, use a hand blender/whisk to froth it up and serve in cups as a sort of capuccino with froth on top and some slices of chustnut on top if you have not eaten the rest,
This was just the start of a day of over endulgence... Burp!