Chestnut Croquettes

Ingredients

• one small, whole chestnut for each croquette
• one and a half oz. of butter per Ib. of purée
• five egg-yolks

Method

1. 1

   Peel the chestnuts and cook them in a thin syrup with vanilla.

2. 2

   Reserve one whole chestnut for each croquette.

3. 3

   Rub the rest through a sieve, dry the purée over a fierce fire, and thicken with egg yolks and butter.

4. 4

   Let cool, divide into portions, roll into balls with a chestnut in the center, coat with breadcrumbs, and fry in hot fat.

5. 5

   Serve with vanilla-flavored apricot sauce.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 414. The excerpt below is the record exactly as published.

CHESTNUT CROQUETTES Peel the chestnuts after one of the ways directed (No. 2172), and cook them in a thin syrup, flavoured with vanilla. Reserve one small, whole chestnut for each croquette. Rub the remainder through a sieve; dry the purée over a fierce fire, and thicken it with five egg-yolks and one and a half oz. of butter per Ib. of purée

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