Fanade

Ingredients

• half a pint of water
• an ounce of butter
• four ounces of sifted flour
• a pinch of salt
• six ounces of bread
• an ounce of butter

Method

1. 1

   Put water and butter into a stewpan, add salt, and when boiling, stir in flour gradually.

2. 2

   Work vigorously until it leaves the sides clean.

3. 3

   Spread on a dish to cool.

4. 4

   Alternatively, soak white bread in tepid water or milk, squeeze out moisture, heat with butter, add salt, and use when cool.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.

half a pint of water and an ounce of butter into a stewpan, add a pinch of salt, stir in gradually when boiling four ounces of sifted flour : work vigorously with a wooden spoon or spatula over the fire for a few minutes. The panade is done when it leaves the sides and bottom of the stewpan perfectly clean. Spread it on a dish or plate, and use when cold. Another way is to soak in tepid water or milk some white bread (without crust) for an hour, put it in a cloth to squeeze out the moisture, turn into a stewpan with an ounce of butter to six ounces of bread

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