Panada for Farces

Ingredients

• the crumbs of a twopenny roll
• soak in milk
• a spoonful of stock or gravy
• a small piece of ham
• some parsley
• a few small shallots
• some mushrooms
• a little butter
• the yolks of two eggs

Method

1. 1

   Soak the crumbs in milk for about half an hour, then squeeze out the milk.

2. 2

   Put the crumbs into a stew-pan with a little bechamel and a spoonful of stock or gravy.

3. 3

   Fry ham, parsley, shallots, and mushrooms in butter, moisten with broth, boil for twenty minutes, then drain over the bread crumbs.

4. 4

   Stir until dry, add butter, let dry again, then add yolks of eggs and cool on a plate.

5. 5

   Roll into balls when cold.

As published

This recipe was extracted from Recipes for the million (1891), page 162. The excerpt below is the record exactly as published.

PANADA FOR FARCES. — Soak in milk the crumbs of a twopenny roll for about half an hour, then squeeze out all the milk and put the crumbs into a stew-pan with a little bechamel (see Sauce) and a spoonful of stock or gravy. Put into a small saucepan a little butter, a small piece of ham, some parsley, a few small shallots, and some mush- rooms ; fry them gently over a slow fire ; when done moisten with a spoon- ful of broth ; let it boil for twenty minutes, then drain the broth through a sieve over the bread crumbs ; stir constantly till quite dry, then add a little butter, let it dry again, then add the yolks of two eggs

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