vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Panada
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about half an hour to soak the bread.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1077. The excerpt below is the record exactly as published.
Panada. — Panada is a preparation of bread which is used by the French in making force- meats, 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 con- siderable 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 wtII 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 ma}' 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
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