Chestnut Croquettes

Ingredients

• fifty Spanish chestnuts
• two gills of cream
• three table-spoonfuls of butter
• one-fourth of a teaspoonful of salt
• four eggs
• some sifted bread crumbs for breading the croquette's

Method

1. 1

   Shell and blanch the chestnuts.

2. 2

   Put them in a stewpan with enough boiling water to cover them, and boil for thirty minutes.

3. 3

   Drain off all the water, and pound the chestnuts in the mortar.

4. 4

   When they are very fine, add one tablespoonful of the butter, and continue pounding until well mixed.

5. 5

   Add the remainder of the butter and the salt, and pound for ten minutes.

6. 6

   Add the cream gradually.

7. 7

   Rub the mixture through a puree sieve.

8. 8

   Beat three eggs till light, and then beat them into the strained ingredients.

9. 9

   Cook in a double-boiler for about eight minutes, stirring all the while.

10. 10

    Shape into cylinders, cones, or balls, bread with the fourth egg and crumbs, and fry for one minute and a half.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 200. The excerpt below is the record exactly as published.

Chestnut Croquettes. Use fifty Spanish chestnuts, two gills of cream, three table-spoonfuls of butter, one-fourth of a teaspoonful of salt, four eggs, and some sifted bread crumbs for breading the croquette's

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