CookEat Recipe
Bread Panade
Documentary adaptation of printed No1795; historical timings are guides and output is untested. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1795. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Finished panade weight after milk absorption and squeezing unmeasured.
Method
Steps
Step 1
Soak the two-ounce stale bread in cold milk for three minutes, then squeeze thoroughly; the milk quantity and recovered bread mass are not printed.
Step 2
Work the squeezed bread with half-ounce butter in a small pan until smooth and not sticking to pan or spatula. Transfer to a plate, cover with buttered paper and cool completely before allocating measured panade.
Cooked it? Rate it.
Cooked 0 times