|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||6 , separated|
|Brandy||1⁄4 Cup (4 tbs)|
|Canned chestnut puree||15 Ounce|
|Cream of tartar||1⁄2 Teaspoon|
In a medium saucepan, melt 1/4 cup butter or margarine.
While off heat, stir in 1/2 cup flour, mixing until smooth.
Gradually stir in 3/4 cup milk and 1/2 cup sugar and return to heat.
Bring to a boil, stirring constantly.
Mixture will form a very thick batter which will pull away from sides of saucepan.
Remove from heat.
Add 6 egg yolks, 1 at a time, beating-vigorously after each.
Beat in 1/4 cup brandy and let cool 10 minutes, stirring-once or twice.
Stir in 1 cup canned chestnut puree.
In a large bowl, beat 6 egg whites with 1/2 teaspoon each cream of tartar and salt until whites are stiff but not dry.
Fold into cooled chestnut mixure and turn gently into a 2-qt. souffle dish that has been well-greased and heavily sprinkled with additional sugar.
Bake 45 to 50 minutes at 375, or until a cake tester inserted into side toward center comes out clean.
Serve at once