Croquettes of Chestnuts
From The encyclopædia of practical cookery, 1890
Serves 10
Dust fine sugar over them after frying.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 312. The excerpt below is the record exactly as published.
Croquettes of Chestnuts. — There ai-e several modes of pre- paring these little delicacies, but none have been found to supersede the receipt given by Ude. Take fifty good Chestnuts and put them in a hot oven, having scored each of them with the point of a knife, to save them the trouble of bursting. When well roasted, clean them, and put half (taking care to choose those that have most colour) into the mortar, with 3oz. of butter and 1 table-spoonful of cream, and well pound them ; rub this paste through a hair sieve, then mix with it the same quantity of butter as before, a pinch of salt, 3oz. of sugar, and £ pint of cream, and put the whole over the fire in a stewpan to dry. When it has acquired a little con- sistence, add to it six yolks of eggs and any flavour desired, whether lemon, vanilla, citron, or coffee. Let this paste go to the fire again after the yolks of the eggs are added, and stir it well with a wooden spoon till it is rather firm. Butter a dish, and spread the paste over equally with a knife ; cover 2 K uces, &c., referred to, see under their special heads. 370 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Chestnuts — continued. it with a sheet of buttered paper
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Cook this with the app: pantry check, scaling, and the assistant.