Cassell's dictionary of cookery

Panachee Jelly. — Take any quantity of perfectly clear and transparent jelly, properly sweetened and flavoured. Dissolve it, and divide it into two equal portions, and colour one of these with three or four drops of prepared cochineal. Soak a mould large enough to contain the whole of the jelly in cold water, then fill it with alternate layers of the clear and the coloured jelly, remembering only to let each layer become perfectly stiff before another is added. If the jelly becomes so firm that it cannot easily be turned out, a napkin may be wrung out of boiling water, and wrapped round the mould for a minute or two, and this will probably be all that is required. Time, according to the state of the weather. The jelly will of course stiffs more quickly if the mould can be put into ice. Probable cost of calf's-foot jelly, 2s. per pint. Panada. — Panada is a preparation of bread which is used by the French in making forcemeats, and is much superior to the grated crumbs ordinarily used in EngHsh kitchens. The flavouring required for the whole of the forcemeat is generally put into the panada, and this flavoxiring is therefore a matter of considerable importance. Panada is made as follows : — SHce the crumb of two French rolls into a basin, and pour over it as much boiling milk or broth as will cover it. Let it soak for half an hour, or until it is quite moist, then press it with a plate to squeeze out the superfluous liquid; afterwards put it into a cloth, and wring it thoroughly. Put an ounce of fresh butter into an enamelled saucepan, with a little pepper and salt, half a blade of mace, powdered, or a little grated nutmeg, half a tea-spoonful of powdered thyme, two table-spoonfiils of minced parsley, half a dozen chopped mushrooms, and a slice of lean ham, cut into dices ; a bay-leaf may be added or not. Stew these ingredients over the fire for a minute or two, then add the soaked bread and two table-spoonfuls of good white sauce or gravy. Stir the mixture over a gentle fire, until it forms a dry smooth paste and leaves the sides of the saucepan, then mix in the unbeaten yolks of two eggs ; put the preparation between two plates, and when cool it is ready for use. If preferred, instead of mixing the herbs and seasoning with the panada, the gravy or sauce may be simmered with the seasoning, until it is highly flavoured, and then strained over the bread. In making-the forcemeat, equal quantities should be taken of whatever meat is to be used, panada, and calf s udder, or butter, and these should be pounded together in a mortar, until they are thoroughly blended. ■WTien udder is used, it should be well boiled with as much water as will cover it, then allowed to cool, trimmed, rubbed through a fine sieve, and added to the forcemeat. The panada is to be stirred over the fire until the mixture leaves the saucepan. Panada (Invalid Cookery).— Cut the crumb of a penny loaf into thin sHces, and put these into a saucepan with as much chicken broth as will soak them. Let the panada boil, then add a little sugar and grated lemon-rind, and a glassful of light wine, ii approved. Serve immediately. Time, ten minutes. Probable cost, 8d. Sufiicient for one person.