Chestnut Croquettes

Ingredients

• 1 lb. of Spanish chestnuts
• 1 gill of milk or cream
• 1 oz. of butter
• the yolks of 3 eggs
• the finely-grated rind of half a lemon

Method

1. 1

   Slit and boil the chestnuts for half an hour, then drain and cook in the oven for another half-hour.

2. 2

   Remove the shell and skin, and rub the nuts through a sieve or chop finely.

3. 3

   Heat the milk or cream, add the chestnut puree and butter, season with salt, pepper, and nutmeg.

4. 4

   Stir in the lemon rind and egg yolks, cool the mixture, shape into cork or ball shapes, egg and crumb them, then fry in deep fat until golden.

5. 5

   Drain and garnish with lemon quarters and parsley.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.

Chestnut Croquettes. Slit and boil in water for half an hour 1 lb. of Spanish chestnuts ; then drain, and cook them in the oven for another half-hour. Remove both the shell CHESTNUTS. 9i and skin, and rub the nuts through a sieve or chop them finely. Heat up in a stew-pan 1 gill of milk or cream, add the chestnut puree, also 1 oz. of butter. Season with salt, pepper, and a grate of nutmeg. Heat up thoroughly, and add the finely-grated rind of half a lemon, then stir in the yolks of 3 eggs

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