INGREDIENTS

INSTRUCTIONS

In a heavy saucepan cook the onion and the garlic in the butter over
moderately low heat, stirring, until the onion is softened, add the
chestnuts, the broth, the cayenne, the cloves, and salt and pepper to
taste, and simmer the mixture, covered, stirring occasionally, for 15
minutes. or until the chestnuts are very tender. In a food processor puree
the mixture until it is smooth, add the parsley and 1 cup of the bread
crumbs, and process the mixture until is it combined well. Transfer the
mixture to a bowl, let it cool, and chill it, covered, for at least 6 hours
or overnight. Have ready in one bowl the egg wash and in another bowl the
remaining 1/2 cup bread crumbs combined with the almonds. Form the chestnut
mixture by heaping teaspoons into balls, dip the balls, in the egg wash,
and roll them in the almond mixture. In a deep fryer heat 2 inches of the
oil until it registers 375F. on a deep-fat thermometer, in it fry the balls
in batches for 2 minutes, or until they are golden brown, and transfer them
as they are fried to paper towels to drain.
In a blender or food processor puree the cranberry sauce and serve it with
the chestnut balls.
Makes about 40 hors d'oeuvres.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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