Panades (Binding Pastes for Forcemeats)

Ingredients

• Panade au pain (A):
• 3 décilitres boiled and boiling milk
• 250 grammes stale white breadcrumb
• 15 grammes salt
• butter (for the dish or tray)
• Panade à la farine (B):
• 3 décilitres water
• 2 grammes salt
• 50 grammes butter
• 150 grammes sifted flour
• Panade à la Frangipane (C):
• 125 grammes flour
• 4 egg yolks
• 90 grammes melted butter
• 2 grammes salt
• 1 gramme pepper
• a suspicion of grated nutmeg
• 2 and a half décilitres milk
• Panade au riz (D):
• 200 grammes rice (2 décilitres
• 6 décilitres white consommé
• 20 grammes butter

Instructions

1. Panade au pain (A): soak 250 grammes of stale white breadcrumb in 3 décilitres of boiled, still-boiling milk with 15 grammes of salt, until it is completely saturated.
2. Dry the paste over a brisk fire until it comes away cleanly from the spoon.
3. Spread it on a buttered dish or tray and let it cool.
4. Panade à la farine (B): bring 3 décilitres of water, 2 grammes of salt and 50 grammes of butter to the boil in a saucepan.
5. Off the fire, add and mix in 150 grammes of sifted flour, then dry the paste over a brisk fire as for a Pâte à choux panade, and let it cool with the same precautions.
6. Panade à la Frangipane (C): work 125 grammes of flour with 4 egg yolks in a saucepan.
7. Add 90 grammes of melted butter, 2 grammes of salt, 1 gramme of pepper and a suspicion of grated nutmeg, then slacken little by little with 2 and a half décilitres of boiling milk.
8. Cook over the fire like an ordinary frangipane for 5 to 6 minutes, working it with the whisk; when it has thickened to the proper point, turn it out and let it cool.
9. Panade au riz (D): moisten 200 grammes of rice with 6 décilitres of white consommé, add 20 grammes of butter, and bring to the boil.
10. Cook in the oven for 40 to 45 minutes without touching the rice.