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Shirred Eggs, Chevreuse

Split on both sides fifteen large, sound Italian chestnuts, place in a roasting pan and roast in the oven for fifteen minutes. Remove and skin with a coarse towel, place in saucepan with half pint water, cover the pan and briskly cook for twenty minutes; drain, press through a sieve into a frying pan, adding a gill cream and a tablespoon sherry. Season with two saltspoons salt, half a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and boil for five minutes. Divide this puree into six shirred-egg dishes, evenly. Crack two fresh eggs into each dish. Season them evenly with half teaspoon salt and two saltspoons pepper. Place in hot oven for three minutes. Remove and serve.