Panade à la Frang-ipane

Ingredients

• 125 grammes flour
• 4 egg yolks
• 90 grammes melted butter
• 2 grammes salt
• 1 gramme pepper
• nutmeg
• 2 1/2 décilitres milk

Instructions

1. Work the flour and the egg yolks together in a pan.
2. Add the melted butter, salt, pepper and nutmeg, and slacken little by little with the boiling milk.
3. Take it over the fire like an ordinary frangipane and cook 5 to 6 minutes, working it with a whisk.
4. When it has thickened to the right point, turn it out and let it cool.
5. Special to poultry and fish forcemeats.