Chestnut Soup

Use a very sharp knife to make a large X on rounded side of each chestnut. Put them in a shallow pan with enough oil to coat them and shake well. Put in oven until shells and skins split; then peel off. Melt butter and sauté nuts for 4 or 5 minutes, until soft. Add some of stock and simmer for 1 minute; cool before puréeing nuts and stock in a blender. Stir purée into remaining stock, add cream, salt, sugar, and a few grains of cayenne. Simmer for a few minutes. Beat egg yolks, then add some hot soup, a little at a time; when beaten eggs are warm and very fluid stir into soup and heat for 2 minutes without boiling. Add a dash of cayenne and sprinkle with minced parsley.