Chestnut Purée
Roast or boil 6 cups of Italian chestnuts, remove the shell and inner skin and chop them fine or put them through a vegetable mill. Put them in a double boiler with milk enough to cover them and let them cook slowly for fifteen or twenty minutes, or until the milk is all absorbed. Stir frequently, add 1 tablespoon of butter, 1 tablespoon of cream, plenty of salt and a little pepper. The purée should be the consistency of mashed potato.