Ingredients
For boiling chestnuts
1 cup chestnuts, shelled and peeled
1 cup milk
1/4 teaspoon salt
For flavoring sieved chestnuts
1 tablespoon granulated sugar
1/4 teaspoon vanilla
2 egg yolks
For coating
1 egg yolk
1 tablespoon butter
l/2 cup sifted bread crumbs
For frying
Fat
For garnish
Powdered sugar
Directions
Add chestnuts to salted milk and simmer until tender.
Drain and mash through a sieve.
Add butter, sugar, vanilla and 2 of the egg yolks.
Mix well and cool.
Take a spoonful at a time, roll into balls and dip in remaining egg yolk which has been beaten.
Dip in crumbs and fry in hot fat.
Drain, sprinkle with powdered sugar and serve hot.
Notes
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. |