Chestnuts, although pre-cooked during the peeling process, continue to cook in steam for about 12 minutes. Puree. Roquefort, chestnut puree, eggs, carrots, whipped cream and parsley
and parsley and mix well. Season with sea salt and ground pepper.
season.
Spoon the chestnut mixture into the hot clarified butter, flatten it
and gently roast the patties on both sides.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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