Roasted chestnuts
Egg white, beaten
Powdered sugar

To roast chestnuts

Make a gash on one side of good large chestnuts (any amount), and cook in a pan with a perforated bottom over a moderate fire.

When chestnuts are cooked, wrap in a cloth for about 12 minutes.

Remove skins and cut into halves.

Dip each half in well beaten egg white one at a time.

Roll in powdered sugar, and lay on paper in a slow oven (250 degrees F.) to dry.

Do not touch until dry and cool.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [behind chestnuts] -- Claude Monet: Vase of flowers, around 1881.

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