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Chestnut Roulettes

1 cup chestnut purée 2 eggs Few drops onion juice 2 tablespoons butter 2 tablespoons heavy cream 1/4 teaspoon salt Few grains paprika Mix ingredients in order given, cook two minutes, and cool. Shape a little larger than French chestnuts, dip in crumbs, egg, and crumbs again. Fry in deep fat, and drain on brown paper.