Chestnut Soufflé
¼ cup sugar
2 tablespoons flour
1 cup chestnut purée
½ cup milk
Whites 3 eggs
Mix sugar and flour, add chestnuts and milk gradually; cook five minutes, stirring constantly; beat whites of eggs until stiff, and cut and fold into mixture. Bake same as Fruit Soufflé; serve with Cream Sauce.