Boil a pound of shelled English chestnuts a few minutes; then drain, and remove the skins. Boil them again until tender; drain, and mash them through a puree sieve; sweeten, flavor with vanilla, and moisten them with a little cream. Put the puree in a saucepan, and stir over a slow heat until dry; then press it through a colander or potato-press onto the dish in which it is to be served. Form it into a circle, using care not to destroy the light and vermicelli-like form the colander has given it. Serve whipped cream in the center of the ring.