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Bordure de Marrons à la

Chantilly. (Border of Chestnuts with Cream.) Ingredients.

One pound and a half of Chestnuts.

About one pint of Milk.

A quarter of an ounce of French leaf Gelatine.

Two inches of Vanilla Pod.

Half a pint of Cream.

One ounce of Chocolate.

One gill of sweet Jelly.

One teaspoonful of Liqueur.

Half an ounce of castor Sugar.

Wipe the chestnuts; scald them in boiling water and remove the skin. Cook them till tender in milk, with the vanilla pod. When done take out the vanilla, and rub enough of the chestnuts through a wire sieve to make six ounces of purée. To this add the gelatine dissolved, the sugar, half the cream, and the liqueur.

Melt the chocolate with the jelly; strain it and let it cool a little. Mask the inside of a bordermould with jelly, and then with this mixture, and put on the ice to set. When this is set, fill the mould up with the half-set chestnut mixture, and keep it cool to set well.

Whip the rest of the cream stiff, and sweeten it. Dip the mould in tepid water, wipe it with a cloth, and turn it out on a dish. Dress the whipped cream in the centre in a pyramid.

Ice the whole chestnuts with chocolate icing (quarter of a pound of icing sugar, one ounce and a half of grated chocolate, and a quarter of a gill of water), and dish them on the border. Decorate with cream through a forcer, and serve.