Frangipane Panada

Frangipane Panada

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This preparation is used primarily to give binding power to fish and meat forcemeats and to lighten texture.
Servings: 4
Calories: 696


  • 17 floz milk
  • 5 1/3 oz butter
  • 8 egg yolks
  • 9 oz flour
  • salt pepper and nutmeg


  • Mix the egg yolks in a basin with the flour.
  • 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.
  • Turn out onto a lightly greased tray, cover with a buttered paper and cool slightly before use.
Calories: 696 kcal
Carbohydrates: 56 g
Protein: 17 g
Fat: 45g
Saturated Fat: 25 g
Trans Fat: 1 g
Cholesterol: 484 mg
Sodium: 342 mg
Potassium: 282 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 1667 IU
Calcium: 207 mg
Iron: 4 mg
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