Pate a Choux Panada

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (5)

half a pint of white chicken broth ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]
four ounces of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
five ounces of sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
three yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

To half a pint of white chicken broth add four ounces of fresh butter and a little salt.
Put the stewpan containing these on the fire.
As soon as it begins to simmer, mix in with the fore-mentioned ingredients five ounces of sifted flour.
By continuing to stir this batter on the fire for five minutes, it will become a delicately fine paste, which must be worked over the fire until it freely leaves the sides of the pan.
Then take three yolks of eggs and quickly mix them in the batter.
Put it on a plate, cover it with a buttered paper, and keep it in the cool till wanted for use.

Original Text

PATE A CHOUX PANADA *.
To half a pint of white chicken broth add four ounces of fresh butter and a little salt; put the stewpan containing these on the fire; as soon as it begins to simmer, mix in with the fore-mentioned ingredients five ounces of sifted flour, and by continuing to stir this batter on the fire for five minutes, it will become a delicately fine paste, which must be worked over the fire until it freely leaves the sides of the pan. Then take three yolks of eggs and quickly mix them in the batter; put it on a plate, cover it with a buttered paper, and keep it in the cool till wanted for use.
This kind of panada is preferred by some cooks to bread panada; being considered by them more delicate and less liable to produce fermentation in warm weather; however, bread panada has the advantage of not collapsing; as is the case with the pate a choux panada, if prepared some time before the quenelle in which it is used be eaten.

Notes

—