2451—Chestnut Croquettes

Peel the chestnuts after one of the ways directed (No. 2172, Chestnuts (Marrons)), 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 lb. of purée. Let it cool.

Then divide the preparation up into portions the size of pigeons’ eggs, and roll these portions into balls, with a chestnut in the centre of each.

Treat them No. 174, Anglaise (for Egg-and-bread-crumbing) with some very fine bread-crumbs; fry them in some very hot fat, and dish them on a napkin.

Serve a vanilla-flavoured apricot sauce, separately.