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Chestnut Soup (Italian style Peel and blanch)

(Italian style.) Peel and blanch fifty large chestnuts. Cook them in sufficient veal stock to cover, with 2 tablespoonfuls of bread-crumbs, 1 teaspoonful of salt, a little pepper and nutmeg, for 2 hours. To every quart of this now add a pint of hot milk. Press through a sieve, add the yolk of one egg, a tablespoonful of sherry, and serve with croutons.