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Chestnut Cream

Remove the dark skins from about twenty chestnuts, parboil them, and rub the light skins off, then pound them in a mortar, and pass them through a sieve. Dilute one and a half ounces of gelatine in half a pint of milk, blanch and bruise six sweet almonds, and add with the thin rind of half a lemon and a small quantity of sugar; put these into a stewpan, and, when the milk is boiling, move to one side until it cools, then strain it, and stir in with the chestnut mixture. When it is worked smooth add one wineglassful of dry curacoa and one-half pint of whipped cream; pour it into a mould and place it on ice. Whip some more cream and sugar to a froth, and when the chestnut cream is set, turn it out, and pour the whipped cream around.