1 cup of chestnut pulp. 1/3 cup of French candied fruit cut in bits. 1 cup of sugar. 1/3 cup of water. Vanilla or wine. 1/4 box of gelatine. Chocolate Bavarian cream. 1/4 cup of cold water. Whipped cream. 1 cup of cream. Candied chestnuts. Lady fingers.

Shell, blanch, and cook in milk large chestnuts enough to yield a cup of purée. They will pass through the sieve more easily when hot. Cook the sugar and water until a thread is formed. Soften the gelatine in the cold water and dissolve in the hot syrup, then strain into the chestnut pulp; beat together thoroughly, add the fruit and flavoring, and stir over ice water until it begins to set, then fold in the cup of cream, beaten stiff. Line a melon or other fanciful shaped mould, set in ice water, with lady-fingers, then with chocolate Bavarian cream; fill the centre with the chestnut cream, cover with chocolate cream, and let stand until the mixture is well set. Serve turned on to a lace paper, or surrounded with whipped cream and candied chestnuts.