Chestnut Croquettes

Ingredients

• 50 chestnuts
• 2 gills of cream
• 3 tablespoonfuls of butter
• saltspoon of salt
• 4 eggs
• some sifted bread crumbs for breading

Method

1. 1

   Shell the chestnuts, boil in water for 30 minutes.

2. 2

   Drain, pound until fine; add butter and salt, pound until mixed.

3. 3

   Add cream gradually, rub through a sieve.

4. 4

   Beat eggs until light, stir into strained mixture.

5. 5

   Cook in a double boiler for 8 minutes, stirring constantly.

6. 6

   Cool, mold into balls or cones, dip in egg, then in bread crumbs; fry until golden.

As published

This recipe was extracted from Delicate dishes (1896), page 25. The excerpt below is the record exactly as published.

CHESTNUT CROQUETTES. Use 50 chestnuts, 2 gills of cream, 3 tablespoonfuls of butter, saltspoon of salt, 4 eggs and some sifted bread crumbs for breading

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