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Puree of Chestnuts (Slit thirty Italian chestnuts)

Slit thirty Italian chestnuts, place them in a roasting pan and set in oven to roast for twenty-five minutes. Remove, shell, peel and place them in a saucepan with a quart broth, a quart water and a pint milk. Tie in a bunch a branch parsley, branch chervil, two leeks and two branches celery, then add to soup with a sliced, peeled, raw potato. Season with a heavy teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg, then let slowly boil for one hour. Press the puree through a hair sieve into a basin, then through a Chinese strainer into another saucepan. Add one gill cream and half ounce butter, mix with wooden spoon until it comes to boil, pour into a soup tureen and serve with bread croutons separately.