Roast sixty chesnuts, take them from the husks, and when cold pound them
well, adding a little white of egg to prevent their oiling; then add
half a pound of flour, half a pound of sugar, half a pound of butter,
and the yolks of two or three eggs, mix all well together; lay the paste
upon a marble slab, roll it out into small pieces two inches long, place
them on a baking-sheet, mark with a knife upon the top, and bake in a
sharp oven, when done dip them into sugar boiled to au casse (No. 1379),
when cold they are ready to serve.