Panade à la farine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- decilitres water
- grammes salt
- grammes butter
- grammes flour, sifted
Instructions
- Put the water, salt and butter together in a pan and bring to the boil.
- Off the heat, add and mix in the flour.
- Dry the paste out over a brisk fire, as for a choux-paste panada.
- Let it cool, with the precautions given.
- Usable for any forcemeat, meat or lean.