Place the peeled chestnuts close together in a pan (preferably cast iron). They should form only one layer. Drizzle the juice of one lemon over them.
Caramelize the sugar. Drizzle over the chestnuts as well. Add the beef broth. Steam on a low fire until soft. The liquid should be boiled down last. If necessary, add a little bit of beef broth repeatedly.
Make the butter liquid, drizzle over it.
Serve with game, lamb or pork, duck or goose.
Mass: 6
* According to: Kathrin Rueegg and Werner O. Feisst, Winter recipes and stories,
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