Home

Frangipane Panada

This preparation is used primarily to give binding power to fish and meat forcemeats and to lighten texture.

ingredients

500 ml milk
150 g butter
8 egg yolks
250 g flour
salt, pepper and nutmeg

method

1. Mix the egg yolks in a basin with the flour.

2. Heat the milk and butter with the seasonings and pour onto the mixture, return to the saucepan and cook gently until the preparation loosens from the bottom of the pan.

3. Turn out onto a lightly greased tray, cover with a buttered paper and cool slightly before use.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved