*Chestnut Cream
20 chestnuts
1 oz. gelatine
¹⁄₂ pint milk
¹⁄₄ lb. sugar
¹⁄₂ a lemon
1 wine-glass curaçoa
¹⁄₂ pint cream
Boil, skin and pound the chestnuts, put them through a sieve. Boil the thinly-peeled rind of a lemon, the sugar and milk together. Take off the fire and add the previously-soaked gelatine. Stir till melted. Strain. When cool add the chestnut purée and beat till smooth. Add the curaçoa and whipped cream. Mix well and pour into a mould. Serve with sweetened whipped cream.