Put two ounces of the powder of chestnuts into a skillet, then add
two yolks of new laid eggs, and dilute the whole with a little cream,
or even a little water; when this is done, and the ingredients well
mixed, leaving no lumps, add a bit of the best fresh butter, about
the size of an egg, and an equal quantity of powdered sugar; then
put the skillet on the fire, and keep stirring the contents; when
the cream is fixed and thick enough to adhere to the spoon, let it
bubble up once or twice, and take it from the fire; then add a third
white of an egg to those you have already set aside, and whip them
to the consistency of snow: then amalgamate the whipped whites of
eggs and the cream, stirring them with a light and equal hand, pour
the contents into a deep dish, sift over with double refined sugar,
and place the dish on a stove, with a fire over it as well as under,
and in a quarter of an hour the cream will rise like an _omelette
souffle_; as soon as it rises about four inches it is fit to serve up.