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Chestnut Croquettes

Mash enough large French chestnuts to make one cupful. Moisten with two tablespoons of thick cream, beat in the yolks of two eggs, a teaspoon of sugar and a little lemon juice. Mix all these ingredients thoroughly, shape in little pyramids or in balls, dip in crumbs, egg, and then again in crumbs, and fry in deep fat. Drain on blotting paper.