Chicken Panada

Ingredients

• the white flesh of a young roasted fowl
• its volume of standard broth panada
• salt it gently

Method

1. 1

   Mince and pound the white flesh of a young roasted fowl, and add its volume of standard broth panada.

2. 2

   Salt it gently, avoid all pot-herbs, roots, spices, etc.

3. 3

   Offer it in a custard-cup, to be eaten with a small spoon.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 122. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.