Chestnut Puree Soup

Ingredients

• 1/2 funt veal shanks
• 2 1/2 funt beef
• 1 1/2 funt chestnuts
• 1/2 stakan cream
• 2 egg yolks
• 1 stakan Sauternes wine
• quenelle

Instructions

1. Boil, skim, and strain a plain bouillon.
2. Scald and peel the chestnuts, cook soft in bouillon, and rub through a colander.
3. Thin with bouillon, add a yolk-cream liaison, and heat very hot without boiling.
4. Optionally add Sauternes and quenelle to the tureen.