Panada

Ingredients

• two or three French rolls
• pour over it as much boiling milk, or broth, as will cover it
• an ounce of fresh butter
• a little pepper
• and salt
• half a blade of mace
• a little grated nutmeg
• half a teaspoonful of powdered thyme
• two tablespoonfuls of minced parsley
• a slice of lean ham cut into dice
• a few chopped mushrooms
• and one bay leaf

Method

1. 1

   Slice the rolls and soak in boiling milk or broth.

2. 2

   Press out excess liquid, then fry butter with seasonings and add soaked bread.

3. 3

   Stir until it forms a paste, then mix in egg yolks.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 49. The excerpt below is the record exactly as published.

Panada.- Panada is a preparation of bread or thick white sauce, used in French cooking, for making forcemeats, etc., and is much superior to the grated crumbs used in English cooking. The flavouring required for the whole of the forcemeat is generally put into the panada, and this flavouring is therefore a matter of importance.* To make panada, slice the crumb of two or three 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. After¬ wards put it into a cloth, and wring it thoroughly. GAS COOKERY BOOK. 91 Put an ounce of fresh butter into an enamelled saucepan with a little pepper and salt, half a blade of mace, a little grated nutmeg, and half a teaspoonful of powdered thyme, two tablespoonfuls of minced parsley , a slice of lean ham cut into dice, and a few chopped mushrooms, and one bay leaf

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