• 2 lb. chestnuts
• veal or chicken stock
• ½ oz. butter

Peel and skin chestnuts as in preceding recipe. Put them into the boiling stock with a little salt and stew gently until tender (use barely enough stock to cover). Strain. Put the chestnuts through a wire sieve. Put them back into the pan, add the butter and enough of the cooking liquor to give a thick purée. Add the cream and season carefully. Serve in a hot vegetable dish. Put tiny pieces of