They yield a bland broth, and by the addition of
snails a mucilaginous, nearly gelatinous one, which greatly
comforts sore mucous surfaces of mouth and throat, cover-
ing the raiv membranes with the layer of mucin of which
the diseased process has destituted them. For this broth
hay-saffron is the proper spicing and colouring ingredient.
Decoctions of Ceylon Moss and of Iceland Moss. — To a
quart of good well-finished veal-broth add an ounce of
Brevity’s or any other Ceylon moss ; boil for half an hour,
and pass through a silk strainer. This moss contains a
PANADAS AND DELICATE SOUPS
i8i
hitter and a starcMj matter, and yields a bland, soothing,
somewhat tonic decoction. It resembles Iceland or reindeer
moss in many features. Of this latter, called Getraria
Islandica, a decoction is medicinal,* and the following are
the directions for its preparation. Having washed an ounce
of dry moss in cold water, boil it with a pint of distilled
water, and strain. It yields about 56 per cent, of its weight
of starch, and 20 per cent, of another carbo-hydrate ; its
nitrogenous ingredients amount to only 2-19 per cent., and
there is a little fat. The amount of starch approaches that
in chestnuts (60 per cent.).
Panadas and Delicate Soups for the Nourishing of Infants,
Patients, and Invalids.
These preparations are useful in emergencies, and very
serviceable in the nutrition of patients with affections of
the throat.
Chicken Panada. — A panada is, as the word indicates, a
preparation of bread. It is always soaked, softened, and
flavoured with either broth, gravy-broth, milk, or cream. «
Mince and pound, and make into puree the white flesh of a
young roasted fowl, and add its volume of standard broth
panada ; salt it gently✪ Chicken Panada, avoid all pot-herbs, roots, spices,
etc. Offer it in a custard-cup, to be eaten with a small
spoon. {Gf. Blanc Mangers, infra.)
Pheasant and Partridge Panada may be prepared in the
same manner.
Venison Panada will please the sick sportsman.
Savory Custards are made of two kinds, set and liquid.
They are eminently useful in the feeding of patients suffering
from affections of the mouth, fauces, pharynx, and larynx.
Chicken, game, etc., as puree, mixed with panada, -iLve pre-
pared with yolk. The firm custards are set in the water-bath
while covered ; the liquid ones are done to point while being
stirred.
* ‘ British Pharmacoputiia,’ p. 132.
THE SPIRIT OF COOKERY
182
CHAPTEE XIII.
SOUPS C'^ARACTER^ZED BY MOLLUSCS (SHELLFISH),
ARTICULATES, FISHES, AND REPTILES.
Of the soups made with molluscous shellfish, only three
categories enjoy anything like wide popularity in Europe,
namely, oyster, mxLssel, and vougoli soup. Oyster soups are
made savoury and meagre, the former generally garnished
with quenelles of whiting. Six oysters have to he provided
for each diner. The soup for fast-days is generally made
more substantial hy the addition of small fillets of whiting,
flounder or eel, and a liaison of yolk.
Page 122 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
They yield a bland broth, and by the addition of snails a mucilaginous, nearly gelatinous one, which greatly comforts sore mucous surfaces of mouth and throat, covering the raw membranes with the layer of mucin of which the diseased process has destituted them. For this broth hay-saffron is the proper spicing and colouring ingredient.
Decoctions of Ceylon Moss and of Iceland Moss. — To a quart of good well-finished veal-broth add an ounce of Brevity’s or any other Ceylon moss ; boil for half an hour, and pass through a silk strainer. This moss contains a
PANADAS AND DELICATE SOUPS
bitter and a starchy matter, and yields a bland, soothing, somewhat tonic decoction. It resembles Iceland or reindeer moss in many features. Of this latter, called Getraria Islandica, a decoction is medicinal,* and the following are the directions for its preparation. Having washed an ounce of dry moss in cold water, boil it with a pint of distilled water, and strain. It yields about 56 per cent, of its weight of starch, and 20 per cent, of another carbo-hydrate ; its nitrogenous ingredients amount to only 2-19 per cent., and there is a little fat. The amount of starch approaches that in chestnuts (60 per cent.).
Panadas and Delicate Soups for the Nourishing of Infants, Patients, and Invalids.
These preparations are useful in emergencies, and very serviceable in the nutrition of patients with affections of the throat.
Chicken Panada. — A panada is, as the word indicates, a preparation of bread. It is always soaked, softened, and flavoured with either broth, gravy-broth, milk, or cream. « Mince and pound, and make into puree the white flesh of a young roasted fowl, and add its volume of standard broth panada ; salt it gently, avoid all pot-herbs, roots, spices, etc. Offer it in a custard-cup, to be eaten with a small spoon. {Gf. Blanc Mangers, infra.)
Pheasant and Partridge Panada may be prepared in the same manner.
Venison Panada will please the sick sportsman.
Savory Custards are made of two kinds, set and liquid. They are eminently useful in the feeding of patients suffering from affections of the mouth, fauces, pharynx, and larynx. Chicken, game, etc., as puree, mixed with panada, -iLve prepared with yolk. The firm custards are set in the water-bath while covered ; the liquid ones are done to point while being stirred.
* ‘ British Pharmacoputiia,’ p. 132.
CHAPTEE XIII.
SOUPS C'^ARACTER^ZED BY MOLLUSCS (SHELLFISH), ARTICULATES, FISHES, AND REPTILES.
Of the soups made with molluscous shellfish, only three categories enjoy anything like wide popularity in Europe, namely, oyster, mxLssel, and vougoli soup. Oyster soups are made savoury and meagre, the former generally garnished with quenelles of whiting. Six oysters have to he provided for each diner. The soup for fast-days is generally made more substantial hy the addition of small fillets of whiting, flounder or eel, and a liaison of yolk.
Records on this page
Chicken Panada