Cook a medium cabbage till it is tender, and all the better if you can cook it in some soup. When tender, mince it and rub it through a sieve. Boil at the same time three pounds of chestnuts, skin them, keep ten whole, and rub the others through the sieve, adding a little milk to make a purée. Mix the purée with the cabbage, adding salt, pepper, and a lump of butter the size of a chestnut. Press it into a mold and cook it in a double saucepan for quarter of an hour. Take it out and decorate with the whole chestnuts.

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