Ingredients
1 pound chestnuts
2 eggs
1/2 cup sugar
2 cups milk
1 square (ounce) unsweetened chocolate
3 tablespoons cognac
1 teaspoon vanilla extract
1 cup heavy cream
Directions
Cut a crisscross in the pointed end of the chestnuts. Cover with water, bring to a boil and cook over low heat 40 minutes.
Drain, cool slightly, peel and remove inner skin. Puree the chestnuts in an electric blender or force through a sieve.
Beat the eggs and sugar in the top of a double boiler.
Stir in the milk and the chocolate, broken into small pieces.
Place over hot water and cook, stirring constantly until thickened.
Beat in the chestnuts, 1 tablespoon cognac, and the vanilla.
Cool slightly, then turn into a well greased 7-inch tube pan.
Chill 4 hours or until firm.
Carefully unmold onto a serving dish.
Fill center with the cream, whipped, and flavored with remaining cognac.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. It was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi. |
