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Vermicelli Chestnuts

(Italy.) Peel, blanch, and drain 20 large chestnuts, cover them with a syrup of sugar and water, and cook until tender. Take out, flavor the syrup with vanilla or any cordial, add the chestnuts, press all through a sieve or colander into a pretty dish. Use alone, or as garnish. Can be served with a lemon sauce, whipped cream, or melted jam.