Panada

Ingredients

• The crumb of 2 penny rolls
• 4 tablespoonful white stock, No. 107
• 1 oz butter
• 1 slice ham
• 1 bay-leaf
• a little minced parsley
• 2 shalots
• 1 clove
• 2 blade mace
• a few mushrooms (when obtainable)
• butter
• the yolks of 2 eggs

Instructions

1. Soak the crumb of the rolls in milk for about 1/2 hour, then take it out, and squeeze so as to press the milk from it;
2. put the soaked bread into a stewpan with the above quantity of white stock, and set it on one side;
3. then put into a separate stewpan 1 oz. of butter, a slice of lean ham cut small, with a bay-leaf, herbs, mushrooms, spices, &c., in the above proportions, and fry them gently over a slow fire.
4. When done, moisten with 2 teacupfuls of white stock, boil for 20 minutes, and strain the whole through a sieve over the panada in the other stewpan.
5. Place it over the fire, keep constantly stirring, to prevent its burning, and when quite dry, put in a small piece of butter.
6. Let this again dry up by stirring over the fire;
7. then add the yolks of 2 eggs, mix well, put the panada to cool on a clean plate, and use it when required.
8. Panada should always be well flavoured, as the forcemeat receives no taste from any of the other ingredients used in its preparation.