29. Chestnut Souffle.
Boil about thirty chestnuts in water till soft. Remove the shell and outer skin; pound the nuts in a mortar with a few drops of orange flower water. Well beat the yolks of three eggs. Add them to the chestnuts with enough sugar and almond flavouring to taste. Stir into the paste about one pint of milk. Now beat the whites of the eggs to a stiff froth, and stir in gradually. Pour the mixture into a soufflé dish and bake a nice colour. Serve direct from the oven, as a soufflé falls in getting cold, and is spoilt.