Boil a quart of Spanish chestnuts. Take off the shells while they are hot, skin, and rub them through a colander, or put them through a vegetable-press. Work into them a great spoonful of butter, salt and cayenne (or paprica) to taste, a few drops of onion-juice, two tablespoonfuls of fine crumbs, and the yolk of an egg. Heat in a saucepan set within another of boiling water, stirring until the paste is smoking-hot, and let it get perfectly cold before making with floured hands into balls or into croquettes. Roll in egg, then in crumbs; set in a cold place for one hour, and fry in deep, hot cottolene. While they are chiefly used as garnishes of game and poultry, they are very nice as a vegetable side-dish accompanying the same.