282 Flour Panada

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Suitable for all fish and meat forcemeats.


  • 3 dl (½ pt or U.S. cups) water
  • pinch of salt
  • 50 g (2 oz) butter
  • 150 g (5 oz) sifted flour


Place the water, salt and butter in a pan and bring to the boil; add and mix in the flour away from the fire, then return to a good heat and mix with a wooden spoon as for Chou Paste. Turn out on to a buttered tray or dish and allow to cool.