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Chestnut Casserole

6 servings

Ingredients

• 500 g chestnuts
• 0.5 l milk
• 75 g butter
• 6 pcs egg yolks
• 100 g sugar
• 3 tbsp maraschino or other fine liqueur
• 6 pcs egg whites

Instructions

1. Remove the outer shell from the chestnuts, let them sit briefly in boiling water, then peel off the inner skin.
2. Cook the chestnuts in milk until soft and press through a sieve; stir the butter into the still-hot mixture and let it cool.
3. Beat 6 egg yolks with sugar until foamy, add the liqueur, then the cooled chestnuts, and finally fold in the stiff egg whites from 6 eggs.
4. Bake the casserole for about ¾ hour over medium heat and serve with Chaudeau sauce or red wine sauce.

Modernized from a treasured 19th-century German cookbook.