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Royal Custard with Chestnuts

3 egg yolks 3 tablespoons white broth 1 large French chestnut 1/4 teaspoon salt Few grains cayenne Boil chestnut until mealy, pound and crush to a paste, mix with the broth. Beat eggs and seasonings and combine with the broth mixture, pour in buttered moulds, place in hot water and bake until firm. Cool, remove from moulds and cut into fancy shapes.