Take two good-sized parsnips, peel and cook them until tender in as
little water as possible. When done press the water carefully from them
and mash them smooth and fine through a colander, put them back into the
saucepan over the fire again, and add to them two heaping tablespoonfuls
of chopped walnut meats, a good heaping tablespoonful of butter and a
tablespoonful of rich cream, stir well together and add at the last one
egg well beaten. Remove from the fire and turn out on a plate to cool,
then form into cylinders, dip in egg and bread crumbs and fry in boiling
fat.