CHESTNUT MOLD
- ¾ lb. chestnuts
- 3 egg yolks
- 1 tablespoonful powdered gelatine
- 1 gill (½ cup) boiling water
- 2 tablespoonfuls sherry wine
- ¼ lb. (½ cup) sugar
- 1 pint (2 cups) milk
- Some whipped cream
Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut purée, sherry wine, and mix thoroughly.
Pour into dainty casseroles, chill, and serve garnished with the whipped cream.