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.