Coffee chestnuts

 

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Source: French Country Cooking (1987) by Elizabeth David.  Decorated by John Minton.  Penguin Books.

• 36 shelled and skinned chestnuts

• 2 tablespoons sugar

• 2 egg yolks

• 1 tablespoon sugar

• a teacup of strong black coffee

• 2 tablespoons of cream

• a liqueur glass of rum

For four people you need about 36 shelled and skinned chestnuts.  Put them in a pan with enough water to cover and 2 tablespoons of sugar.  Simmer until they are soft.

In another pan (preferably a double saucepan) put the yolks of 2 eggs, a tablespoon of sugar, a teacup of strong black coffee, 2 tablespoons of cream -or- top of the milk and a liqueur glass of rum.  Stir the sauce over a low flame until it thickens and pour it over the strained chestnuts in a silver dish.

Serves 4.