Shell and blanch a pint of large French chestnuts. Put them in a
saucepan and almost cover them with boiling water, cook until tender.
Before they are quite done add a little salt. When done remove from the
fire, rub through a puree sieve with the water they were boiled in. Melt
a generous heaping tablespoonful of butter with an even tablespoonful of
flour and add to it by degrees a pint of boiling milk, let it cook until
thick, then stir in the chestnut puree and salt and pepper to taste. Let
it come to a boil and serve.