Panade à la farine

Ingredients

• 3 décilitres water
• 2 grammes salt
• 50 grammes butter
• 150 grammes flour

Instructions

1. Put the water, salt and butter together in a pan and bring to the boil.
2. Off the heat, add and mix in the flour.
3. Dry the paste out over a brisk fire, as for a choux-paste panada.
4. Let it cool, with the precautions given.
5. Usable for any forcemeat, meat or lean.