2510—Chestnut Souffléd Pudding

Cook two lbs. of peeled chestnuts in a light, vanilla-flavoured syrup.

Rub them through a sieve, add five oz. of powdered sugar and three oz. of butter to the purée, and dry it over a fierce fire. Thicken it with eight egg-yolks and finish it with the whites of six eggs, beaten to a stiff froth.

Poach in buttered moulds in a bain-marie.

As an accompaniment, serve, either an English custard, or a vanilla-flavoured apricot syrup.