1989 BRUSSELS SPROUTS WITH CHESTNUTS

24 peeled chestnuts
1 bay leaf
1 medium onion
1 large celery stalk, cut into several pieces
3 or more cups beef or chicken stock
Salt, freshly ground pepper
1 to 1 1/2 pounds Brussels sprouts

To peel chestnuts, cut a strip of shell off the outside curve of each. Cover with cold water and boil 1 minute. Remove 3 at a time from hot water, strip off the outer shells. Peel and scrape off the brown skin. If nuts refuse to peel, heat and try again.

Place chestnuts in saucepan with bay leaf, onion, celery and enough stock to cover them by 1/2 inch. Season lightly to taste, bring to simmer, cover partially and simmer slowly, for about 40 minutes. If cooked in advance, refrigerate in their cooking liquid.

Boil down the cooking liquid in a frying pan until almost syrupy, add the cooked chestnuts and reheat them, then toss gently with several tablespoons butter to glaze them.

To prepare Brussels sprouts, trim off stems; pull off any loose or wilted leaves. Pierce a cross 3/8 -inch deep in stem ends. Rinse. Bring 6 quarts or more water to rapid boil in large kettle. Add sprouts, cover just until water returns to boil, then boil slowly uncovered. Being testing after 4 minutes. Dip out a Brussels sprout and pierce it with a sharp kinfe. It is done when knife goes in fairly easily. It should be cooked through but still have a slight crunch. Drain. Season lightly with salt, pepper and melted butter.

Combine them with the cooked chestnuts.

Makes 6 servings.

Julia Child