ITALIAN CHESTNUT PUDDING

Boil a pound of large Italian chestnuts, peel them and put through a vegetable press. Moisten them with a couple of tablespoons of sherry, after you have heaped the powdery chestnuts in a shallow dish.
Put whipped cream, a little sweetened, over and around them, and garnish with whole chestnuts or with maraschino cherries.

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