POTATO CROQUETTES
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.]
PURÉE OF CHESTNUTS
Make a little slit in each chestnut, boil them till tender, then put them in another pan with cold water in it and replace them on the fire. Peel them one by one as you take them out, and rub them through a sieve, pounding them first to make it easier, add salt, a good lump of butter and a little milk to make a nice purée. This is very good to surround grilled chicken or turkey legs, or for a salmi of duck or hare.