393. VENISON PANADA

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

a pound (more or less) of the lean part of either a roasted haunch or neck of venison ↝ Venison, NFS [Lamb, goat, game]
the crumb of a french roll which has been soaked in good broth ↝ Rolls, french [Baked Products]
a little consommé

Instructions (3)

Mince the venison, and then pound it with the crumb of a french roll which has been soaked in good broth.
Dilute with a little consommé, and pass the panada through a tammy as usual.
Just before sending this panada up, warm it carefully, so as not to allow it to get too hot, as it would then be liable to become somewhat decomposed and rough, and rather indigestible for a delicate stomach.

Original Text

393. VENISON PANADA.
Take a pound (more or less) of the lean part of either a roasted haunch or neck of venison, mince it, and then pound it with the crumb of a french roll which has been soaked in good broth; dilute with a little consommé, and pass the panada through a tammy as usual. Just before sending this panada up, warm it carefully, so as not to allow it to get too hot, as it would then be liable to become somewhat decomposed and rough, and rather indigestible for a delicate stomach.

Notes

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