283 Frangipane Panada

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

  • About

Specially for chicken and fish forcemeats.

Ingredients

  • 125 g ( oz) flour
  • 4 egg yolks

Method

Place the flour and yolks in a pan and mix together; add the melted butter, salt, pepper and nutmeg and mix in the boiling milk little by little.

Bring to the boil mixing with a whisk and allow to cook for 5–6 minutes; when it has thickened to the required texture, remove and allow to cool.