Ingredients
- a cup of boiled chestnuts
- salt
Directions
1
Make an angel parfait; when ready to put in the mould, add a cup of boiled chestnuts or candied fruits that have been soaking in brandy for half an hour; drain well from the brandy, roll in powdered sugar and mix with the parfait ; mould and pack in ice and salt for three hours.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive