1 cup chestnut purée 2 tablespoons butter
2 eggs 2 tablespoons heavy cream
Few drops onion juice 1/4 teaspoon salt
Few grains paprika
Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.
