CHESTNUT FRITTERS
(Italian)
Take 20 chestnuts and roast them on a slow fire. Remove the shells and put them into a saucepan with 1 level tablespoon of powdered sugar and ½ glass of milk and a little vanilla. Cover the saucepan and let it cook slowly for more than a half-hour. Then drain the chestnuts and pass them through a sieve. Put them back in a bowl with one tablespoon of butter, the yolks of 3 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.