Braised Chestnuts Marrons Braises

Put the peeled chestnuts in a buttered pan, and cover with clear white stock. Add salt, sugar, celery and butter. Bring to a boil, cover, and simmer until tender. Shake the pan gently to glaze the chestnuts. Serve as garnish. Note: White stock is prepared in exactly the same way as brown stock, except do not brown the meat and bones.