With a sharp, pointed paring knife, press a slit or X into the flat side of each chestnut.  Place in a saucepan, cover with cold water, and bring to a boil.  Reduce heat to simmer and cook, uncovered for 15 minutes.  Remove from the heat. Chestnuts can also be cooked in the oven.  Slit the nuts, place in one layer on a baking sheet in a 375F oven for 20 to 25 minutes.  Shake every so often for even baking.

After cooking (either method) remove a few chestnuts at a time with a slotted spoon and peel away the outer shell and inner skin with the fingers. Now you can chop or sieve the nuts for use in the recipe.

One pound of chestnuts yields about 12 ounces or 2 1/2 cups of shelled, peeled nuts.