Scrape some parsnips and cut slantwise to get the oval-shaped slice. Let them stand in cold water for half an hour. Then put into a saucepan, putting on plenty of cold water, and let it get boiling hot, and drain. Cover them with boiling water, and add 1 teaspoonful of salt, 2 teaspoonfuls of nut meal, cook until tender, and drain. When cold, dip the slices into a mixture of egg and nut cream whipped together, and then in roasted pine-nut butter, rubbed with an equal quantity of corn-meal. Place on oiled tins and bake in a quick oven.