Panade à la pomme de terre (Potato Panade, formula E)

Ingredients

• Panade à la pomme de terre (E):
• 2 medium potatoes
• 3 décilitres milk
• 2 grammes salt
• 1 gramme white pepper
• a little nutmeg
• 20 grammes butter
• Farce à la panade et au beurre (A):
• 1 kilo well-sinewed flesh (veal
• 500 grammes panade
• 12 grammes salt
• 2 grammes pepper
• half a gramme nutmeg
• 500 grammes butter
• 4 whole eggs
• 8 egg yolks
• Farce à la panade et à la crème (B):
• 1 kilo sinewed flesh
• 400 grammes panade
• 4 egg whites
• 15 grammes salt
• 2 grammes white pepper
• 1 gramme nutmeg
• 1 litre and a half double cream
• Farce fine à la crème
• 1 kilo well-trimmed and sinewed flesh
• 4 egg whites
• 1 litre and a half thick fresh cream
• 18 grammes salt
• 3 grammes white pepper

Instructions

1. Panade à la pomme de terre (E): reduce 3 décilitres of milk by a sixth.
2. Add 20 grammes of butter, 2 grammes of salt, 1 gramme of white pepper, a little nutmeg, and 2 medium boiled peeled potatoes sliced in fine rounds; cook for a quarter of an hour.
3. Use the mixture while still slightly lukewarm, never completely cold, as the purée turns elastic if worked cold.
4. Farce à la panade et au beurre (A): cut 1 kilo of well-sinewed flesh into dice and pound it with 12 grammes of salt, 2 grammes of pepper and half a gramme of nutmeg; take it up.
5. Pound 500 grammes of panade (formula B), add 500 grammes of butter, return the flesh, and work vigorously with the pestle until the whole is unified.
6. Add 4 whole eggs and 8 yolks, one or two at a time; pass through the sieve, gather in an earthenware bowl, and work with the spatula until smooth.
7. Before making the quenelles, poach a small trial portion of the forcemeat.
8. Farce à la panade et à la crème (B): pound 1 kilo of sinewed flesh, adding 4 egg whites in small parts, with 15 grammes of salt, 2 grammes of white pepper and 1 gramme of nutmeg.
9. Add 400 grammes of panade (formula C) and work vigorously with the pestle until the two elements are unified; pass through the fine sieve.
10. Gather in a saucepan, smooth with the spatula, and keep on ice for 1 hour.
11. Slacken little by little with a third of 1 litre and a half of double cream, then incorporate the remaining two thirds, half whipped; the forcemeat should be very white, smooth and mellow.
12. Farce fine à la crème, ou Mousseline (C): pound 1 kilo of well-trimmed sinewed flesh finely with 18 grammes of salt and 3 grammes of white pepper.
13. Add 4 egg whites little by little and pass through the fine sieve.
14. Gather in a sauté pan, smooth with the spatula, and keep in full ice (the printed number of hours is lost in the scan).
15. Slacken progressively with 1 litre and a half of thick fresh cream, working carefully and without taking the pan off the ice.