Croquettes of Chestnuts

Ingredients

• fifty sound chestnuts
• 1 ounce of butter
• a small cup of cream
• 2 ozs. of butter
• 1 oz. of powdered sugar
• a tiny pinch of salt
• the yolks of four or six eggs

Method

1. 1

   Roast chestnuts, remove shells, and pound the white parts with butter.

2. 2

   Pass through a sieve and mix with cream, butter, sugar, and salt.

3. 3

   Add egg yolks and let set.

4. 4

   Form into balls with a piece of chestnut in the center, dip in breadcrumbs and egg, and fry until golden.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 155. The excerpt below is the record exactly as published.

ozs. of powdered sugar ; the zest of a lemon ; and a glass of water. As it boils dredge in enough potato flour to produce a thick paste. Stir it till it sticks to the side of the saucepan. Turn it out into a basin and let it cool, then stir in, one by one, six yolks of ^g^. Spread this paste on a dish so that it is about an inch thick. Have ready a frying-pan with boiling lard ; take paste about the size of a walnut, by dipping in the handle of a spoon, and drop it in the pan. Keep shaking the beignets till they have swelled and turned golden. Lay them on a wire frame to drain quite dry. Dish up on a napkin, and dust sugar over them. PANCAKES. 3S5 Pancakes. Put in a basin two teaspoonsful of fine flour, and mix in a little salt. Mix in the yolks of four, the whites of two eggs, well beaten ; and add a few drops of orange-flower water, if liked. Have ready a small omelette pan with a coating of butter. Take care to keep the quantity of paste you put in the pan very small. Let it spread itself over the pan, and after a minute or two turn on the other side ; roll it up and put on a dish in front of the fire ; then make another, and so on till all the material is used up. The pancakes must be placed on a napkin, three in a row, and three across them ; a sprinkling of sugar on the top. Batter for pancakes should be made a couple of hours before using. Lard or clarified fat burns less easily than butter ; only a small piece should be put into the frying-pan at once, fresh being added for each pancake. About half a teacupful of batter is sufficient for one. Tipsy Cake. Mix a tumbler of sherry, and a wine-glass of brandy. Line a glass dish with sponge cakes, and saturate them with the above mixture. Then cover with a layer of macaroons and saturate them. Cover with apricot jam ; then a layer of custard ; then strawberry jam. Finally place whipped cream on the top. A souffle dish C C 386 NEAPOLITAN CAKE. may be used instead of a glass dish. In helping, use a long-handled spoon and go to the bottom, so that some of each ingredient is given to each guest. Neapolitan Cake. I lb. flour ; 10 ozs. sweet almonds and 4 ozs. bitter almonds ; The peel of two small lemons ; I lb. pounded sugar ; 1 lb. good butter ; The yolks of four eggs. Blanch and pound the sweet and bitter almonds with a spoonful of orange-flower water into a smooth paste ; mix them with the flour and butter broken into pieces. Rub the sugar on to the peel of the lemons. Pound it very fine ; and add it to the flour and the almonds, mixing the whole together with the yolks of four well-beaten eggs. Roll the paste about a quarter of an inch thick. Cut it with a fluted cutter, and place each piece on a tin lightly dredged with flour. Bake in a slow oven for | of an hour. When firm and a nice bright colour take them out, and when cool spread on one side of each slice a layer of jam ; and pile them evenly on each other to form one entire cake. Ornament the top with pistachio nuts cut into small pieces. Polish Baba. 3 lbs. flour (Hungarian) ; 2 ozs. yeast ; POLISH BABA. 387 1 oz. salt ; \ lb. sugar ; 7 ozs. sultanas ; A pinch of saffron boiled in water ; Twenty-two eggs ; 2 lbs. butter ; A wine-glass of sherry ; A wine-glass of cream. Divide the flour into four parts ; with one part make a hollow mound and work in the yeast which POLISH BABA. has been mixed with a small cup of tepid water. The usual care in mixing bread must be given in mixing the yeast and flour. With the other three parts of the flour make a hollow mound and work in the sugar and salt, the cream, the eggs, and the butter. When the leavened flour has risen properly, the two lumps are to be well mingled and worked together. Finally the sherry, the safl'ron, and the raisins are to be mixed in. A small part of the dough should be taken off to line the mould before the raisins are put in. The mould must be tall and taper by stages. About one and a half hour's baking ought to be enough. c c 2 388 MADELEINES. A sauce made with apricot syrup and rum is to be handed round. Madeleines. 4 ozs. butter; 3 ozs. sugar ; 4 ozs. fine flour ; The rind of a lemon cut so fine that it is perceived only as a flavour ; A few drops of orange-flower water ; The yolks of four eggs. Mix thoroughly. Beat the four whites to half ' snow ; ' work them in. Fill little dariole moulds which have been buttered ; and be sure to wash the salt out of the butter first. Bake for thirty to forty- five minutes. Send up on a napkin, and serve a syrup sauce of either fresh fruit or preserved fruit in a sauce tureen. Croquettes of Chestnuts. Roast fifty sound chestnuts ; take them out of their shells, and select the white parts only. Divide these into two portions, of which the most broken bits are to be pounded in a mortar with one ounce of butter. Pass it through a sieve ; mix in a small cup of cream, 2 ozs. of butter, i oz. of powdered sugar, and a tiny pinch of salt. Put in a bain-marie sauce- pan, and mix in the yolks of four or six eggs

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