Recipe For Making Castellane Pudding

1 pound of French chestnuts. 1/2 cup of sugar. 1 cup of sugar. 2 ounces of gelatine. 1/2 cup of water. 1 cup of cold water. 1 quart of milk. 2 teaspoonfuls of vanilla extract. The yolks of eight eggs. 1/2 pound of French fruit. Maraschino.

Shell, blanch and cook the chestnuts, then pound in a mortar with the sugar and water, cooked together five minutes, and pass through a sieve. Make a boiled custard with the milk, yolks of eggs, and the half cup of sugar, add the gelatine, softened in the cold water, and strain into the chestnut mixture. Set into a pan of ice water and beat with a whisk until the mixture begins to set. Let the fruit, half a cup of vanilla chestnuts, pineapple, cherries, etc., all cut in small pieces, stand some time covered with maraschino. When the mixture begins to set, drain the fruit and put into a mould, alternately, with the chestnut preparation. Let stand until very cold and set. Serve with whole chestnuts, cooked in syrup and flavored with vanilla. This amount will serve eighteen people.