287 Forcemeat with Panada and Cream

For fine Quenelles.


  • 1 kg (2¼ lb) flesh, free from sinews
  • 400 g (15 oz) Frangipane Panada
  • 5 egg whites
  • 15 g (½ oz) salt
  • pinch of white pepper
  • small pinch of nutmeg
  • 1½ litre (2⅝ pt or 6½ U.S. cups) double cream


Whichever flesh is used it should be pounded together with the whites added a little at a time with the seasoning. Add the panada and work the mixture vigorously with the pestle so as to ensure the complete amalgamation of the two main ingredients.

Pass the mixture through a fine sieve, place in a basin and work well until smooth, using a wooden spatula. Place on ice for 1 hour, then add one-third of the cream little by little, then finally add the other two-thirds which has been lightly whipped. After the addition of the cream the forcemeat should be very white, smooth and light in texture.