Peel some Spanish chestnuts; scald them a few minutes to get off the inner skin; drain them and stew them till tender in gravy; let them get cold and pound them with an equal quantity of butter and bread-crumbs, adding the latter after they are pounded; season with pepper, salt and nutmeg; bind with the yolks of two eggs.

This is used for turkey, and may be fried in balls to garnish it.