1 pound chestnuts
1/4 cup butter
2 or 3 tablespoons whipped cream
3/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg yolk

Cook chestnuts on a gridiron over a clear fire until the

skins will come off easily.

Peel and put them into a mortar with butter and a little whipped cream. Pound well, then rub through a wire sieve, being careful that the puree is not too wet.

Put puree into a bowl and add sugar, then vanilla, and form

mixture into small cakes.

Put on a buttered baking sheet, make a slight incision on top of each, brush over with egg yolk and bake in hot oven (400 F.).

The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

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