Chestnut Croquettes

Ingredients

• 12 to 16 chestnuts
• 1 gill of milk
• half an ounce of butter
• 1 or 2 yolks of egg
• sugar to taste
• vanilla to taste

Method

1. 1

   Roast and peel chestnuts, pound them, and simmer with milk, sugar, vanilla, butter, and yolks until a thin puree.

2. 2

   Cool, shape into cork-sized pieces, egg and breadcrumb each, and fry until pale gold.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 77. The excerpt below is the record exactly as published.

Chestnut Croquettes. Boast 12 to 16 chestnuts, peel them carefully, pound them up ; put them on the fire with 1 gill of SUNDEIES. 215 milk, sugar and vanilla to taste, half an ounce of butter, and 1 or 2 yolks of egg

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