Frangipane Panada recipe
information
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
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.
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.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
