Shake chestnuts, in each of which a gash has been cut in the shell, in a tablespoon of melted butter, then set in the oven five or ten minutes. Remove the shells and inner skin together, and cook until tender in boiling, salted water. Drain and pass through a ricer. Add the rest of the ingredients and mix well, and additional seasonings, as onion or lemon juice and chopped parsley, according to taste. If a moist dressing be preferred, add cream or stock.