Take twenty good chestnuts and roast them on a slow fire so that they
won't color. Remove the shells without breaking the nuts, and put them
into a saucepan with one level tablespoon of powdered sugar and
one-half glass of milk and a little vanilla. Cover the saucepan and
let it cook slowly (simmer) for more than a half-hour. Then drain the
chestnuts and pass them through a sieve. Put them back in a bowl with
one-half a tablespoon of butter, the yolks of three eggs, and mix well
without cooking. Allow them to cool, and then take a small portion at
a time, the size of a nut, roll them, dip them in egg, and in bread
crumbs, and fry in butter and lard, a few at a time. Serve hot with
powdered sugar.