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Panada

Panada is a preparation of bread which is used by the French in making forcemeats, and is much superior to the grated crumbs ordinarily used in English kitchens. The flavouring required for the whole of the forcemeat is generally put into the panada, and this flavouring is therefore a matter of considerable importance. Panada is made as follows. Slice the crumb of two French rolls into a basin, and pour over it as much boiling milk or broth as will cover it. Let it soak for half an hour, or until it is quite moist, then press it with a plate to squeeze out the superfluous liquid; afterwards put it into a cloth, and wring it thoroughly. Put an ounce of fresh butter into an enamelled saucepan, with a little pepper and salt, half a blade of mace, powdered, or a little grated nutmeg, half a tea-spoonful of powdered thyme, two table-spoonfuls of minced parsley, half a dozen-chopped mushrooms, and a slice of lean ham, cut into dice; a bay-leaf may be added or not. Stew these ingredients over the fire for a minute or two, then add the soaked bread and two table-spoonfuls of good white sauce or gravy. Stir the mixture over a gentle fire, until it forms a dry smooth paste and leaves the sides of the saucepan, then mix in the unbeaten yolks of two eggs; put the preparation between two plates, and when cool it is ready for use. If preferred, instead of mixing the herbs and seasoning with the panada, the gravy or sauce may be simmered with the seasoning, until it is highly flavoured, and then strained over the bread. In making the forcemeat, equal quantities should be taken of whatever meat is to be used, panada, and calf's udder, or butter, and these should be pounded together in a mortar, until they are thoroughly blended. When udder is used, it should be well boiled with as much water as will cover it, allowed to cool, then trimmed, rubbed through a fine sieve, and added to the forcemeat. The panada is to be stirred over the fire until the mixture leaves the saucepan.