Chestnut Croquettes

Ingredients

• Spanish chestnuts, 1 quart,
• Onion juice, % teaspoon,
• Butter, 2 tablespoons,
• Bread-crumbs, 2 tablespoons,
• Egg, 1 yolk,
• Salt and pepper.

Method

1. 1

   Boil and blanch the chestnuts, cook until tender, rub them through a colander, and work into them the onion juice, butter, bread-crumbs, salt, pepper, and egg-yolk.

2. 2

   Heat in a double boiler till hot, set aside, and when cold form into croquettes, roll in egg and crumbs, and fry in deep fat.

3. 3

   They are better when small.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 45. The excerpt below is the record exactly as published.

CHESTNUT CROaUETTES Spanish chestnuts, 1 quart, Onion juice, % teaspoon, Butter, 2 tablespoons, Bread-crumbs, 2 tablespoons, Egg, 1 yolk, Salt and pepper.

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