3/4 lb Chestnuts
1    Parsnips; peeled, chopped
-fine
2    Carrots; peeled, chopped
-fine
1    Celery knob; peeled, chopped
-fine
1/2 lb Veal; 1/4" cubes
4 tb Butter, unsalted
1 ts Salt
1/4 ts Pepper, black
1/2 c  Heavy cream
2    Egg yolks

Cook the chestnuts, shell them, and puree them.
Brown the chopped vegetables with the meat in butter and cook over low
heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the soup over low heat until
vegetables and meat are done.
Mix pureed chestnuts into cooked soup and boil for another 5 minutes. Mix
heavy cream with eggs yolks, whip into the soup. Adjust salt, serve.