The Apsley cookery book

Prepare the chestnuts exactly as in the preceding recipe until they are rubbed through the sieve. Then add three tablespoonfuls of the milk in which the chestnuts were stewed, and a little pepper. Now put the mixture in buttered scallop shells and cover with breadcrumbs. Break up the butter in small bits and place it over the scallops, and put in a hot oven for a few minutes to brown. 359. Chestnut Souffle. Ingredients. Two pounds of Chestnuts. I Four ounces of castor Sugar. Half a pint of Milk. | Whites of four Eggs. Vanilla pod. Cook the chestnuts in boiling water for a quarter of an hour ; remove the outer and inner skins, and put them in a stewpan with the milk and Vanilla pod, and cook slowly till the nuts are tender. Remove the Vanilla pod. Mash the chestnuts and pass them through a fine sieve. Return the puree thus obtained to a clean stewpan ; add the castor sugar to it. Whisk the whites of eggs stiffly and incorporate with the puree. Butter a souffle-dish and fill three parts with the above preparation. Bake it in a moderately-heated oven for about forty minutes. Dredge the top with Vanilla sugar, and place the souffle-dish on a round flat dish covered with a folded napkin. Serve quickly. 360. Chestnut Soup (No. i). Ingredients . One quart of Milk. I Three Bay leaves. One pound of Chestnuts. | One gill of Cream. Pepper to taste. Throw the chestnuts into boiling water, and let them boil for three-quarters of an hour ; remove all skins and pass through a sieve. Then add them to the boiling milk (double saucepan) with pepper and bay leaves ; add cream the last thing, and serve with fried croutons. 361. Chestnut Soup (No.'2). Ingredients. Two dozen Chestnuts. One quart of Milk. Half an ounce of Butter. Six Cloves. Three ounces of Onions. One dozen white Peppercorns. Bake the chestnuts either on the stove or in a hot oven until the skins are easily removed, which will be in ten minutes or less, according to age. More chestnuts should always be baked than are required, to allow for bad ones. Remove the skins and drop them into a saucepan, in which the milk and the peppercorns and cloves — tied in a bit of muslin — has already been heated. Place the saucepan on the stove where the milk will keep hot without boiling. Slice the onion very thin and fry it in the butter, a very pale yellow ; be careful that it does not brown. Now add it to the milk and let it simmer until the chestnuts are tender, which will be in about half an hour. Remove the muslin containing the cloves and peppercorns, and rub all through a sieve. Return to the saucepan and thicken with a tablespoonful of white roux, or a dessertspoonful of corn flour. (See 44 Hints on Cooking.”) Allow to boil up, and serve, with croutons of fried bread or toast cut in dice. 362. Cocoa-nut Biscuits. Ingredients. Half a pound of desiccated I Two ounces castor Sugar. Cocoa-nut. | Three ounces ground Rice. Whites of three Eggs.