Chestnut Souffle

• ½ cup sugar
• 2 tablespoons flour
• 1 cup

Boil chestnuts; drain and rice or mash. Mix sugar and flour, add chestnuts and milk gradually, cook 5 minutes, stirring constantly; beat whites of eggs until stiff and cut and fold into the mixture. Turn into buttered and sugared individual moulds, having them ¾ full. Set mould in hot water and bake in slow oven until firm. Serve with Cream Sauce.