1 lb Chestnuts; shelled

2 tb Butter

1 lb Mushrooms; quartered

2 tb Flour

1 1/2 c Light cream

1/2 ts Salt

1/8 ts Pepper

1 tb Parsley; chopped

Prick shells and place chestnuts in cold water; boil 15 minutes. Drain and remove shells. Skin and quarter the nuts. Heat butter in skillet and cook quartered mushrooms until lightly browned. Blend in flour; slowly add cream and seasoning. Add nuts. Heat thoroughly and garnish with chopped parsley. Serve with hot pone or with hot baked potatoes. Yield: 3 to 4 servings.