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Sago, Turinoise

Prepare and strain a consomme into another pan. Sprinkle in three ounces well-cleaned sago, mix well and let slowly boil for thirty minutes. Scald for five minutes twelve sound, large Italian chestnuts, drain on a sieve, and neatly peel them; plunge them in a half pint boiling white broth for thirty-five minutes; lift up with a skimmer and add to the soup. Pour in a gill of cream, mix well with a wooden spoon, boil for five minutes, pour into a tureen and serve with a little Parmesan cheese separately.