Croustades a la Castillane

Prepare a very thick chestnut puree as already described in the garnishings (No. 712), with it fill some six-sided molds previously cooled in ice-water and drained before filling, when perfectly cool dip them into very hot water to unmold. Bread-crumb them in cracker dust, beaten eggs and bread-crumbs, smooth the surfaces, and mark an incision with a pastry cutter three-quarters of an inch in diameter; fry them to a fine color, remove the cover and empty out the insides to refill with beef tenderloin cut in quarter inch dice pieces and sauted in butter with some mushrooms cut exactly the same, and a brown and Marsala wine sauce (No. 492). Instead of replacing the lid, cover the aperture with a small round celery croquette three-quarters of an inch across, that has been made with braised celery cut in small squares and mixed with veloute sauce (No. 415), and when cold bread-crumbed and fried.