3 cups French chestnuts 1/8 teaspoon pepper 1/2 cup butter 1/4 cup cream
1 teaspoon salt 1 cup cracker crumbs
Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash, using a potato ricer. Add one-half the butter, salt, pepper, and cream. Melt remaining butter, mix with cracker crumbs, then combine mixtures.