390. CHICKEN PANADA

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (4)

a young fowl ↝ Guinea hen, meat only, raw [Poultry Products]
the crumb of a French roll soaked in broth ↝ Rolls, french [Baked Products]
a little chicken broth (made from the remains of the roasted fowl) ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Roast off a young fowl, take all the white parts and pound them with the crumb of a French roll soaked in broth.
Dilute these with a little chicken broth (made from the remains of the roasted fowl) to the consistency of a soft batter or creamy substance.
Pass it through a tammy as in preparing any other purée.
Previous to serving this panada it should be moderately warmed, and put into custard cups.
In the composition of every sort of dietetic preparation for the use of infants and invalids, it is strictly necessary to avoid the use of herbs, vegetables, and spices: even salt should be used sparingly.

Original Text

390. CHICKEN PANADA.
Roast off a young fowl, take all the white parts and pound them with the crumb of a French roll soaked in broth; dilute these with a little chicken broth (made from the remains of the roasted fowl) to the consistency of a soft batter or creamy substance; pass it through a tammy as in preparing any other purée. Previous to serving this panada it should be moderately warmed, and put into custard cups. In the composition of every sort of dietetic preparation for the use of infants and invalids, it is strictly necessary to avoid the use of herbs, vegetables, and spices: even salt should be used sparingly.

Notes

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