Souffle of Chestnuts with Vanilla

Skin half a pound of raw chestnuts, then grate them; pound three ounces of almonds with four ounces of powdered vanilla sugar (No. 3165). Beat in a bowl four ounces of fresh butter, mixing into it six or seven egg-yolks, and when the preparation is frothy add the chestnuts, sugar and almonds, then five or six beaten whites. Pour all this into a buttered souffle pan (Fig. 182) and cook it for three-quarters of an hour in a slack oven; glaze over with sugar before removing and serve without delay.