Take twenty
large chestnuts
and roast them on a slow fire so that they won't color.
Remove the
shells without
breaking the nuts, and put them into a saucepan with one level
tablespoon
of powdered sugar and one-half glass of milk and a little vanilla.
Cover the
saucepan and let
it cook slowly (simmer) for more than a half-hour. Then drain the
chestnuts
and pass them through a sieve.
Put them
back in a bowl with
one-half a tablespoon of butter, the yolks of three eggs, and mix well
without
cooking. Allow them
to cool, and then take a small portion at a time, the size of a nut,
roll
them, dip them in egg, and in bread crumbs, and fry in butter and lard,
a few at a time.
Serve hot with
powdered sugar.
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