_Monte Bianco, Dolce di Castagne_
1 lb French or Italian chestnuts
Milk, sugar, whipped cream, cinnamon
Boil the chestnuts for two hours and then peel off the shells and
inner skins. Put them over the fire with a little milk, and mash them
to a paste, adding more milk if necessary, to make them of about the
consistency of mashed potatoes. Flavor with sugar and cinnamon. Pass
them through a sieve or potato ricer to form a mound on the plate on
which the Mont Blanc is to be served. Decorate with a generous
quantity of whipped cream just before serving. Vanilla or a little
wine may be used for flavoring instead of cinnamon.
_Marietta Ieri_