Chestnut Balls

Ingredients

• 2 cups hot riced chestnuts
• 1 egg
• 3 tablespoons butter
• 2 tablespoons cream or
• Sherry wine
• 4 teaspoon salt
• Few grains pepper

Method

1. 1

   Shell chestnuts, cook until soft in boiling salted water, and force through a potato ricer.

2. 2

   Add butter, salt, pepper, beaten egg, and cream.

3. 3

   Shape into balls, roll in flour, fry in deep fat, and drain on brown paper.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 21. The excerpt below is the record exactly as published.

CHESTNUT BALLs. ARTICHOKES WITH HOLLANDAISE SAUCE. DresseD LETTUCE. Cream CHEESE. Bar-Le-puc CurRRANTS. WAFERS. | CustTarRD PUDDING. Caré& Nor. Family Dinners. 87 BOILED HADDOCK. Clean a fish, leaving on head and tail. Arrange in circular form in a round tin, and tie in cheese cloth. Boil in Court Bouillon to cover, allowing thirty minutes for a fish weighing four pounds. Remove to hot serving dish, and garnish with parsley. Serve hot with Hot Sauce Tartare, COURT BOUILLON. $ cup, each, carrot, onion 6 peppercorns and celery, cut in small 2 cloves pieces 4 bay leaf 2 sprigs parsley 1 tablespoon salt 2 tablespoons butter 2 tablespoons vinegar 2 quarts water Cook carrot, onion, celery and parsley with butter three minutes, add remaining ingredients and bring to boiling point. To be used for stock in which to boil fish. HOT TARTARE SAUCE. 1 tablespoon butter 4 tablespoon, each, capers, 1 tablespoon flour olives, pickles and pars- } teaspoon salt ley, finely chopped 4 cup milk 1 teaspoon lemon juice 4 cup Mayonnaise Dressing Melt butter, add flour, and pour on, gradually, while stirring constantly, the milk. Add capers, olives, pickles, parsley and lemon juice, and lastly Mayonnaise Dress- ing. Heat very hot, but do not allow mixture to reach 88 What to Have for Dinner. the boiling point. This sauce may be served with any boiled or fried fish. FRENCH FRIED POTATOES. Select small potatoes of uniform size. Wash, pare and cut in halves lengthwise. Cut halves in four pieces, lengthwise, and let stand in cold water one hour. Drain and dry between towels, then fry in deep fat from eight to ten minutes. Drain on brown paper, and sprinkle with salt. DEVILLED CHICKEN FRICASSE. Dress, clean, and cut a chicken or young fowl in pieces for serving. Put in a kettle, cover with boiling water, and let cook slowly until tender. When chicken is about half done, add two slices carrot, two slices onion, one stalk celery, sprig of parsley, bit of bay leaf, twelve pep- percorns, and one-half tablespoon salt. Remove chicken, strain liquor (there should be two cups) and cool quickly, that fat may be removed and stock used for sauce. Melt four tablespoons butter, and cook until well browned, add six tablespoons flour and continue the browning, then pour on, gradually, while stirring con- stantly, the chicken stock. Mix one and one-half table- spoons mustard, one-half teaspoon salt, one-eighth tea- spoon pepper, few grains cayenne, grated rind of one-half lemon, one teaspoon lemon juice, one teaspoon vinegar and three teaspoons Worcestershire Sauce. Add mixture to sauce. Dip each piece of chicken separately in sauce and then in crumbs, seasoned with salt. Arrange in dripping pan, and bake in a hot oven until well browned, basting once with one-fourth cup melted butter. Remove to hot serving dish, and pour around remaining sauce. Family Dinners. 89 CHESTNUT BALLS. 2 cups hot riced chestnuts 1 egg 3 tablespoons butter 2 tablespoons cream or 4 teaspoon salt Sherry wine Few grains pepper

Cook this with the app: pantry check, scaling, and the assistant.