Chestnuts, Orange-juice, Sugar, Whipped cream.

Boil, shell, and blanch the chestnuts and pound them in a mortar, moistening them from time to time with orange-juice.

To each pint of chestnut-pulp, add 4 tablespoons of whipped cream, and 1 tablespoon of sugar. Place them in sherbet cups, and garnish with split chestnut-meats.