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Eggs With Chestnuts


This is an exceedingly nice dish to serve in the fall when chestnuts are fresh. Shell a quart of chestnuts, blanch them, then boil them until tender; drain and press through a colander. Add a half cupful of hot milk, a tablespoonful of butter, a teaspoonful of salt and a ¼ teaspoon of pepper. Beat until light and stand over a kettle of hot water while you poach six or eight eggs. Dish the chestnut puree in a small platter, cover the poached eggs over the top, dust them with salt, pepper and chopped parsley.

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