Cream a la Maintenon—Fried

Remove the outer shells from three-quarters of a pound of chestnuts; plunge them into boiling water and let boil up once or twice; then remove the saucepan from the fire, and quickly abstract the second skin; return them to a saucepan and cover with milk, adding a quarter of a vanilla stick; cook very slowly, and then press through a sieve. Put the puree into a bowl, pour over six ounces of sugar cooked to "small crack" (No. 171) and mix it into the pulp, beating it vigorously. Spread this on a sheet of buttered paper to a quarter of an inch in thickness. Prepare a pound of white and delicate apple pulp, put it in a saucepan with a pound of sugar, and reduce; then add a tablespoonful of fecula, and a gill of water; spread this over the chestnuts and smooth it to the same thickness, then let get cold. Cut it into lozenges, and cover each one with apricot marmalade (No. 3675); roll them carefully in pulverized macaroons; then dip them in beaten eggs, and afterward in bread-crumbs; smooth with the blade of a knife, and fry to a fine color in hot white frying fat; drain, wipe, and bestrew with vanilla sugar, then dress in a pyramid on a folded napkin, and serve with a separate English cream vanilla sauce (No. 3004).