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Marrons Glacees

(Paris.) Boil, shell, and chop 2 3/4 pounds of fine chest-nuts; add 1 cup of sugar and pound to a paste. Put in a pan with 1 cup of milk, a tablespoonful of butter, and a teaspoonful of vanilla. Stir until thick and smooth. Take off, cool, make it into balls; and when hard, dip each in chocolate or coffee icing. Serve for afternoon tea or dessert.