PurÉe Of Chestnuts Recipe

Cook your potatoes, rub them through the sieve, add pepper and salt, two
or three eggs, lightly beaten, mixing both yolks and whites, and
according to the quantity you are making a little butter and milk. Work
all well and let it get cold. Roll into croquettes, roll each in beaten
egg, then in finely grated breadcrumbs, and let them cook in boiling fat
or lard.
[_Madame Emelie Jones._]

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