Chestnut Soup Recipe

Remove the outer peel or coating from twenty-five

Italian chestnuts; pour scalding water over them, and rub off the inner

coating. Put them into a saucepan with one quart of soup stock, and boil

for three-quarters of an hours; drain; rub them through a colander, then

through a sieve, with one tablespoonful of cracker dust, or pound to a

paste in a mortar; season with salt and pepper; add gradually the stock

in which they were boiled; add one pint more of stock; boil once, and

draw to one side of the fire.

Beat up the yolks of two raw eggs; add them to one quart of warm milk;

whisk the milk into the soup; taste for seasoning; pour into a hot

tureen, and send to table with croutons.



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