Spanish chestnuts, 1 quart, Onion juice, 1/2 teaspoon, Butter, 2 tablespoons, Bread-crumbs, 2 tablespoons, Egg, 1 yolk, Salt and pepper.

Boil and blanch the chestnuts, cook until tender, rub them through a colander, and work into them the onion juice, butter, bread-crumbs, salt, pepper, and egg-yolk. Heat in a double boiler till hot, set aside, and when cold form into croquettes, roll in egg and crumbs, and fry in deep fat. They are better when small.