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Chestnut Patties

1 1/2 pounds of chestnuts 2 tablespoons of cream 2 teaspoons of mixed herbs 8 or 10 pate cases 1/4 pint of milk Throw the chestnuts into boiling water for half an hour, remove both outer and inner skins, and pass through a fine sieve, then add the cream, milk, herbs and pepper, and mix well together; if too stiff, a little more milk and cream can be added. Fill the cases and put them in the oven for fifteen minutes. Serve, garnished with parsley.