2733—Mont-Blanc aux Marrons

Cook some chestnuts in sweetened and vanilla-flavoured milk and rub them through a sieve, over an overturned, even border-mould; in order that the chestnut purée, falling in the form of vermicelli, may garnish the mould naturally.

Fill up the mould with the purée that has fallen over the sides of the mould; turn out the border on a dish, and in the midst set an irregular and jagged mound of sugared and vanilla-flavoured Chantilly cream.