Chestnut Soup

Directions

1. Blanch 50 chestnuts, remove husks and shell.
2. Boil 10 minutes.
3. Put into a stew-pan with 1 sliced onion, 1 stick sliced celery, salt and good veal stock to cover.
4. Put buttered paper over pan and stew 1 hour.
5. Rub through a tammy (fine sieve) into 1/2 pt milk and enough stock to make a nice consistency.
6. While hot, stir in yolk of 1 egg and 1/2 cup of cream and serve.