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285 Potato Panada
- Difficulty
Medium
Published 1903
Suitable for large stuffed Quenelles of veal and other white meats.
Ingredients
400 g 15 oz 3 dl
Method
Reduce the milk by one-sixth, add the butter, seasoning and the potatoes cut in thick slices, allow to cook for 15 minutes then mix well to a purée.
The mixture should be used whilst still slightly warm, never completely cold as the purée will become elastic if it is worked when cold.
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