Soufflé aux Marrons

Chestnut Soufflé


Prepare the chesnuts as for marrons blanchis, peel them and mash them through a sieve. Put the purée in a saucepan with a spoonful of cream, a little butter and sugar to taste, bring to the boil on a slow fire, and cook a few minutes. Remove it from the fire; add the yolks of five eggs and work it well; let it get tepid; whip the whites of five eggs, add them to the mixture and cook in a buttered soufflé-dish in a moderate oven for a quarter of an hour.