(La Cuisine Creole, 1885)
Soak the codfish all night, then scald for ten minutes; put to it an equal quantity of potatoes boiled and mashed;
moisten it with beaten eggs, a bit of butter and a little pepper;
form it into round cakes, about half an inch thick, roll them each one in flour, and fry in hot lard until they are a delicate brown. The lard must be boiling, and the cakes fried gently.