Cappuccino of chestnuts
½ onion diced
150 grammes of chestnuts
50 grammes
of celeriac
100 ml of dark game stock
1 litre of bouillon
30 grammes
of butter
salt, pepper, vodka, amaretto, balsamico
Decorate with 50 ml
of whipped cream and crumbs of dark bread
Sauté diced onions, celeriac
and chestnuts in butter. Deglaze with the bouillon and the game stock and cook
well for about 30 minutes. Purée finely with a mixer. Season with salt, pepper,
vodka, amaretto and balsamico. Serve in a cup and decorate with whipped cream
and crumbs
of dark bread
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