FLOUR PANADE <D
A basic panade mixture, Panade a la Farine (pan-ahd ah lah fah-reen) is usually used to give body to a forcemeat mixture or fish or vegetable pains. Substitute water for the milk used in this recipe if the panade is to be used in meat or game pains. The yield is based on the amount of flour used.
4 oz. flour, sifted
4 egg yolks
3 oz. melted butter
½ teaspoon grated nutmeg
10 fl. oz. m cups boiling milk
Place the flour in a small saucepan and add the egg yolks, one by one, beating constantly. Stir in the melted butter, then the nutmeg, beating constantly. Gradually add the milk, beating constantly.
Place the pan over low heat and cook the mixture, stirring constantly, for 5 minutes or until the mixture is very thick and smooth and comes away from the sides of the pan.
Remove the pan from the heat and set the panade aside to cool completely.
It is now ready to use.