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Chestnut Souffles

After slitting the skins of about three dozen large chestnuts, roast them, but do not allow them to brown, then peel, pound in a mortar, and rub through a sieve. Put the mixture back into the mortar with half its weight in sugar added, a part of which has been flavored with vanilla, and add the white of an egg, mix all thoroughly together, and then shape the paste into small balls. Dip each ball into the whisked white of an egg, allow them to drain, and then roll them one at a time in powdered sugar until they are entirely covered with it; arrange them on a baking sheet a little distance from each other, and bake them for twenty-five or thirty minutes in a moderate oven. When done, put them in a group on a folded napkin.