Panade

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 5 min Total: 5 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (4)

half a pint of water ↝ Water, tap [Tap water]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
1oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four large tablespoonfuls of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (4)

Boil half a pint of water with a pinch of salt and 1oz. of butter.
When boiling well sift in four large tablespoonfuls of fine flour.
Cook on the stove for five minutes or so, stirring it occasionally to keep it smooth, and prevent its catching.
Use when cool.

Original Text · last edited 4 days ago

Panade.—Boil half a pint of water with a pinch of salt and 1oz. of butter, and when boiling well sift in four large tablespoonfuls of fine flour, and cook on the stove for five minutes or so, stirring it occasionally to keep it smooth, and prevent its catching. Use when cool.

Notes

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