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Chestnut Mousse

With one-half pound of chestnut puree mix about six ounces of sugar flavored with vanilla, beat it well with a spoon until it is quite smooth, and then add three wineglassfuls of sweetened whipped cream. Pour the preparation into a dome-shaped mould previously buried in salted ice, cover the mould, solder its joints with flour and water paste, and keep it in the ice for one hour. When ready to serve, dip the mould in hot water, wipe, and turn the mousse out on a folded napkin.