Panadas for Forcemeats

Appears in

Published 1903

About

These panadas are of many types; they are used according to the type of forcemeat and the nature of the preparation for which the forcemeat is required.

In principle the proportions of panada should not exceed half the weight of the basic ingredient of the forcemeat. If the type of panada adopted includes eggs and butter it is especially important that the amount of panada is used in exactly the right proportion.

Panadas should only be used when completely cold, except in the case of Potato Panada. When they have been prepared they should be spread flat on a buttered tray or dish so as to cool quickly, taking care to cover the surface with a buttered paper or to smooth the surface with a little butter to prevent the formation of a skin.