Any idea what I could substitute? They're just boiled chestnuts that will be sliced and plated around the beef.
I could find chestnut paste, if anyone has an idea how I could turn this somehow into "chestnuts" or slices thereof somehow, that would be great too. It was in a solid can so I could not see what consistency it has. Maybe if I add chestnut flour - if I can find that?
One of these things, see them all the time and when I need them I can't find them anywhere....
Edited by OliverB, 13 February 2009 - 02:47 PM.