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Chestnut Timbales

Slit on one side twenty-five good-sized, sound Italian chestnuts, place on tin and roast in oven for twenty minutes. Remove, shell and place them in small saucepan with enough milk to just cover, add three saltspoons salt, cover pan, let boil until nearly dry, then place in a mortar and pound to a fine pulp. Remove, press through sieve into a saucepan, add two egg yolks, two saltspoons salt, a saltspoon each cayenne and grated nutmeg, and briskly stir while heating on fire for five minutes. Lightly butter six individual pudding moulds, fill up with the chestnuts, place on a tin, pour hot water in up to half the height of moulds, set in oven for twenty minutes, remove, unmould and use as directed.