50 Spanish chestnuts. 4 eggs. 1/2 cup of cream. 1/2 teaspoonful of salt. 4 tablespoonfuls of butter.

Shell the nuts and boil 15 minutes. Take up and remove the skins, and boil 15 minutes longer. Drain and mash. Add the butter and salt by degrees. Add the cream a little at a time, working it in well. Beat 3 of the eggs, and beat them into the other ingredients. Put the mixture in a double boiler and cook 8 or 10 minutes, stirring constantly. Spread it on a large platter to cool. When cold, butter the hands slightly and shape into balls, cones, or cylinders. Dip these into the fourth egg beaten, then in fine bread crumbs. Fry 1 1/2 minutes, to a light brown. Arrange on a warm napkin and serve immediately.