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Chestnut Stuffing with Truffles

Remove the dark or outer skins from some chestnuts, immerse in boiling water for a few minntes, remove the light skins, and boil for twenty minutes. Put in a saucepan one pound of fat bacon and two shallots, and keep these over the fire for a few minutes. Then add the whole chestnuts, also one-half pound of chestnuts previously cut into small pieces, put in pepper, spices and salt to taste, and a small quantity of powdered marjoram and thyme. Hold it over the fire a little longer, turning it now and then. It is then ready for use.