Peking Dust #2

INGREDIENTS

INSTRUCTIONS

1. Shell chestnuts. Place in cold water and bring to a boil. Boil 3
minutes; then drain.
2. Add milk and vanilla extract to chestnuts and heat (but do not boil).
Simmer, covered, until chestnuts are tender (20 to 30 minutes). Drain,
discarding milk.
3. Mash chestnuts together with butter, sugar and brandy. (The mixture
should have the consistency of mashed potatoes. If it doesn't, add some
heavy cream.)
4. Meanwhile heat the oven to 275 degrees. Beat egg white with cream of
tartar until stiff, but not dry.
5. Fold in salt, then sugar, then remaining vanilla extract. Transfer egg
mixture to a pastry tube.
6. Line a baking sheet with foil. Squeeze egg mixture out of tube in the
shape of a nest. Bake until golden (40 to 50 minutes). Remove from oven and
let cool slightly. Then transfer to a serving platter.
7. Meanwhile transfer the chestnut mixture to the pastry tube. Then squeeze
it out in thin threads over the baked egg nest to form a mound on top.
8. Whip heavy cream. Then sweeten it with powdered sugar.  Arrange as a
topping over chestnut mound. Garnish with maraschino cherries and serve.
VARIATION: For the brandy, substitute rum.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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