Chestnut Souffle
Festive souffle of the chestnuts- traditional American festive dish of the Halloween evening.
1 pint of shelled chestnuts
1/ 2 cup of white granulated sugar
4 eggs
1 cup of bread crumbs
1 lemon
1 cup of fresh sweet rich milk
Boil a pint of the shelled chestnuts in salted water until tender . Drain them in the collander and remove the skins. Rub the chestnuts through a sieve or blend in the blender.
Cream together a half of a cupful of white granulated sugar and four tablespoonfuls of sweet unsalted butter. Add into the chestnut paste the beaten whites of four chilled eggs half, and a cupful of stale breadcrumbs with one cupful of fresh warm sweet rich of milk and the and grated rind of one lemon. Beat the paste together thoroughly with the egg beater, then slowly fold in the beaten egg whites of four eggs. Turn the mass of the chestnuts into the well buttered mold and bake for twenty to forty five minutes in the medium heat oven. Serve with cream and the white granulated sugar layer on the top.