Roulettes Of Chestnuts For Garnish
Another presbyterian family recipe for the Halloween dinner. Such roulettes of chestnuts are served since 1900ds.
1 cup of cooked chestnut pulp
2 eggs
2 Tablespoons of cream
1 Tablesppon of white granulated sugar
1 cup of bread crumbs
1/2 teaspoon of kosher salt
1 tablespoon of apple cider
Take one cup of cooked chestnut pulp puree, mix this puree with the yolks of two slightly beaten with a pinch of salt. Add to this puree two tablespoonfuls of heavy cream and one tablespoonful of white granulated sugar, mix into this one full tablespoon of apple cider and a little salt. Beat slightly with the egg beater and let it cool down. After the puree is cooled down and is cold. fold into it the stiffly beaten with a pinch of salt egg whites. Mold this puree into small balls, dip them into the beaten egg, than dip into the bread crumbs, make the crocquette and fry this roulette in the deep fryer in a very hot fat .