Peel and boil some parsnips until tender, then drain
thoroughly and mash, mixing in with them two beaten eggs, salt to taste,
and sufficient flour to bind them stiffly. Divide and mold the mixture
into small round cakes with floured hands. Put a large piece of butter
into a stewpan, place on the fire and let it boil. Then put in the cakes
and fry to a nice golden brown color. Take out and drain them, and serve
on a napkin spread over a hot dish, with a garnish of fried parsley.