Boil and then peel and skin 1 lb.
of good chestnuts, press through a sieve or mash them in a food mill, add sugar to taste, then fold in the very stiffly beaten white of an egg.
Meanwhile, melt about 1/2 lb.
of plain chocolate in half a pint of milk, flavoured with a few drops of vanilla or a vanilla pod.
Leave to get cold.
Bind with 2 yolks of egg, and add two or three tablespoonfuls of the chestnut puree to the chocolate cream.
Pile the rest of the chestnut puree in the middle of a pretty dish, and pour the chocolate cream over it.
You may also fill little short crust tartlets, made in advance, and such as are made for jam tarts, with the chestnut puree, and cover the top of each with the chocolate cream.