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Ingredients
25 Italian chestnuts
1 quart stock
salt to taste
ground black pepper to taste
2 egg yolks
1 quart milk
Directions
Remove the outer peel or coating from twenty-five Italian chestnuts; pour scalding water over them, and rub off the inner coating.
Put them into a saucepan with one quart of soup stock and boil for three-quarters of an hours; drain; rub them through a colander, or pound to a paste in a mortar.
Season with salt and pepper; add gradually the stock in which they were boiled; add one pint more of stock; boil once, and draw to one side of the fire.
Beat the yolks of the two eggs; add them to one quart of warm milk; whisk the milk into the soup; taste for seasoning; pour into a hot tureen, and send to table with croutons.
