The Boston cooking-school cook book

by Fannie Merritt Farmer

Chestnut Roulettes

1 cup chestnut purée

2 eggs

Few drops onion juice

2 tablespoons butter

2 tablespoons heavy cream

¼ 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.