Chestnut Roulettes

Chestnut Roulettes

Ingredients:
2 tablespoons butter
2 eggs
2 tablespoons heavy

Directions:
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.
32
Lenten Croquettes
Soak one−half cup lentils and one−fourth cup dried lima beans over night, in cold water to
cover; drain, add three pints water, one−half small onion, one stalk celery, three slices carrot,
and a sprig of parsley. Cook until lentils are soft, remove seasonings, drain, and rub through a
sieve. To pulp add one−half cup stale bread crumbs, one egg slightly beaten, and salt and
pepper to taste. Melt one tablespoon butter, add one tablespoon flour, and pour on gradually
one−third cup hot cream; combine mixtures, and cool. Shape, dip in crumbs, egg, and crumbs
again, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce I.
33
Rice Croquettes with Jelly