BREAD PANADA FOR QUENELLES

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Take the crumb of two new French rolls, and steep it in tepid water for ten minutes.
  2. Put the crumb into a napkin and wring it tightly, in order to remove the water from the bread.
  3. Put the crumb into a stewpan with two ounces of fresh butter, a little salt, and two spoonfuls of white broth.
  4. Put these on the stove-fire, continuing to stir the panada the whole time with a wooden spoon, until it assumes the appearance of paste, and no longer adheres to the bottom of the stewpan.
  5. Add three yolks of eggs.
  6. Turn it out on a plate, smooth it over the surface with the blade of a knife.
  7. Having covered it with a round piece of buttered paper, place it in the larder until required for use.
Original Text
BREAD PANADA FOR QUENELLES. TAKE the crumb of two new French rolls, and steep it in tepid water for ten minutes, then put it into a napkin and wring it tightly, in order to remove the water from the bread. Put the crumb into a stewpan with two ounces of fresh butter, a little salt, and two spoonfuls of white broth. Put these on the stove-fire, continuing to stir the panada the whole time with a wooden spoon, until it assumes the appearance of paste, and no longer adheres to the bottom of the stewpan, then add three yolks of eggs, and turn it out on a plate, smooth it over the surface with the blade of a knife, and having covered it with a round piece of buttered paper, place it in the larder until required for use.
Notes
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