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Remove the shells from a dozen or more French Chestnuts. Cover them with boiling water and let them stand a few minutes until the skins can be removed. Put them again in hot water and simmer slowley until the nuts are tender, but not soft. Put a cupful of sugar and a cupful of water in a saucepan and stir until sissolved. Add the boiled chestnuts and let them cook in the syrup until they look clear, then turn them onto a sieve, using care not to break the nuts, and let them cool. Return the strained syrup to the saucepan and cook it to the hardball stage. Remove it from the fire, add a few drops of lemon-juice and half teaspoonful of vanilla extract.
Drop the chestnuts into it, one at a time, turn until thinly coated, and remove with a candy wire to an oiled paper or slab; or, when the sugar has reached the ball stage, add a few drops of lemon-juice, let it cool a few minutes, and then stir until it begins to whiten; then immediately place in a pan of hot water, flavor with vanilla and stir until it again becomes liquid, dip the nuts as directed above.
Recipe by: The Century Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Maria M.
Schaefer" <mariam@...> on Oct 24, 1997
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