Deep-fried chestnut balls with cranberry dipping sauce from The Best of Gourmet 1991 (page 86) by Gourmet Magazine Editors

  • white bread
  • ground cayenne pepper
  • onions
  • parsley
  • vegetable oil
  • chicken stock
  • ground cloves
  • canned whole berry cranberry sauce
  • blanched almonds
  • canned chestnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chill chestnut mixture, covered, for at least 6 hours or overnight, before forming balls and deep-frying.

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