Panada Soup

Ingredients

• two French rolls
• two ounces of fresh butter
• a little salt
• a little pepper
• a little nutmeg
• a quarter of a pint of new milk or cream
• the yolks of two eggs

Method

1. 1

   Cut the rolls into thin slices and boil them in water for five or six minutes.

2. 2

   Press through a sieve, return to the saucepan with the liquid, and add the butter.

3. 3

   Season with salt, pepper, and nutmeg.

4. 4

   Stir until it boils, then add the beaten yolks mixed with milk or cream.

5. 5

   Serve immediately without boiling after adding the eggs.

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 Soup. — Cut the crumb of two French rolls into thin slices, and put them into a saucepan, with as much cold water as will cover them. Let them boil for five or six minutes, then press them through a fine sieve, and put them back into the saucepan, with the liquid in which they were boiled, and two ounces of fresh butter which has been beaten to a cream. Season the mixture with a little salt, pepper, and nutmeg ; stir it over the fire again until it boils, then add the yolks of two eggs, which have been beaten up with a quarter of a pint of new milk or cream

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