Parsnip Croquettes With Walnuts Recipe

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.

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