2 pounds chestnuts
1/2 pint heavy cream, whipped
2 tablespoons sugar
2 cups milk
1 teaspoon vanilla
rum or brandy

Boil chestnuts, remove shells and skins; place in a double boiler with milk, and cook until mealy.

Add vanilla, and put through ricer onto a serving platter.

Add sugar to whipped cream with rum or brandy to taste, and spread over chestnuts.

this is a dessert you will never forget!

Serves 8.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [underneath chestnuts] -- Henri Rousseau: Carnival Evening.

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