Deviled Almonds or Chestnuts

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Fry until brown blanched almonds or chestnuts, cut in thin slices in enough butter to prevent nuts from burning. Season with Tabasco sauce or few grains paprika. To the almonds add Worcestershire sauce and chopped pickles to taste, and serve with oysters.