Chestnut Boulettes Recipe

Instructions

1. Mix together in a basin 1 cup mashed chestnuts, which have been peeled after cooking in boiling salted water, beat into this 1 tablespoon whipped cream, 1/2 tablespoon vegetable shortening, 1/4 teaspoon salt, 2 egg yolks, 1 tablespoon sugar, 1 teaspoon sherry wine.
2. Cool and fold in beaten egg whites, form into small balls, dip in beaten egg, toss in crumbs and fry in hot vegetable shortening.
3. Drain and serve.