283 Frangipane Panada

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Specially for chicken and fish forcemeats.


  • 125 g ( oz) flour
  • 4 egg yolks
  • 90 g (3 oz) melted butter
  • pinch of salt
  • very small pinch of pepper
  • very small pinch of grated nutmeg
  • dl (9 fl oz or 1⅛ U.S. cups) milk


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.