Panada for Fish Forcemeat

Ingredients

• third part of a pint of water
• an ounce of fresh butter
• a pinch of salt
• four ounces of fine flour
• the imbeaten yolks of three eggs

Method

1. 1

   Put the water into a saucepan with butter and salt.

2. 2

   Let it boil, then sprinkle in the flour gradually, stirring until smooth and stiff.

3. 3

   Add the yolks of the eggs.

4. 4

   Spread the panada on a plate, and when cold, it is ready for use.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1078. The excerpt below is the record exactly as published.

Panada for Fish Forcemeat.— Put the third part of a pint of water into a moderate- sized saucepan, with an ounce of fresh butter and a pinch of salt. Let it boU, then sprinkle in gradually four ounces of fine flour; stir until the panada is smooth and stiff, then add the imbeaten yolks of three eggs

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