Parsnip Cakes Fried in Butter

Cut three pounds of young parsnips in six or eight pieces, according to their size, after they have been peeled and washed; boil them in water with salt and butter; when cooked drain off well, then pound and season with salt, pepper and nutmeg. Press this pulp forcibly through a sieve, incorporate a little butter, then leave to cool. Divide the preparation into two-inch diameter balls, roll these in flour, flatten to half an inch in thickness and fry in clarified butter; drain and dress on napkins with fried parsley on top.