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Chestnut Forcemeat

Chestnut forcemeat made from boiled chestnuts, butter, breadcrumbs, spices, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chestnut and nutmeg match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 180 recipes. Both carry maltol, which smells caramel, sweet. The science ↓

Chestnut Forcemeat

Ingredients

Directions

Prepare the chestnuts

  1. Peel the Spanish chestnuts and scald them for a few minutes to remove the inner skin.

  2. Drain the chestnuts and stew them in gravy until tender.

  3. Let the chestnuts cool, then pound them with an equal quantity of butter.

Make the forcemeat

  1. Add the bread crumbs after pounding, and season with pepper, coarse sea salt, and nutmeg.

  2. Bind the mixture with the yolks of two eggs.

Use

  1. This forcemeat can be used to stuff turkey or fried in balls to garnish it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chestnut + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together180 recipes

    Shared aroma: maltol (caramel, sweet).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Chestnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Chestnut + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together191 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spanish chestnuts
Provide the main bulk and starchy, soft body of the forcemeat.
Butter
Adds richness and fat, giving the forcemeat a smooth, tender texture.
Bread crumbs
Absorb moisture and help the mixture hold together with a firmer body.
Egg yolks
Bind the mixture, setting slightly when cooked to hold its shape.

The step that matters

Pounding the chestnuts with butter. Chestnuts must be cooled before pounding so the butter stays firm and blends evenly. Warm chestnuts can turn greasy and cause the mixture to split or lose its smooth texture.

Swap the chestnut

How well each one fits the dish's main ingredients (butter, bread, pepper, nutmeg, egg):

  1. Walnutfits about as well
  2. Almondfits about as well
  3. Chestnutthe original
  4. Pecansfits about as well

Fit is the average pairing score against butter, bread, pepper, nutmeg, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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