Preparation :

Roast chestnuts on a slow fire so that they won't color. Remove the shells without breaking the nuts.

Place them into a saucepan with the powdered sugar, milk and a little vanilla. Cover the saucepan and let it cook slowly (simmer) for more than 30 minutes.

Drain the chestnuts and pass them through a sieve. Next, place them back in a bowl with the butter and egg yolks. Mix well without cooking.

Allow to cool, and take a small portion at a time, the size of a nut, roll into a ball and dip in the beaten egg first and in bread crumbs second. Fry in butter and lard, a few at a time.

Serve hot with some powdered sugar, if desired.

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