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Panade of Rice Flour for Forced Meats

A thickened rice flour mixture used as a binder for forced meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Panade of Rice Flour for Forced Meats

Ingredients

Directions

  1. Bring 1 pint of white broth to a boil in a saucepan.

  2. Add 1 pint of rice flour and a small piece of butter.

  3. Stir briskly with a wooden spoon while adding the flour.

  4. Continue stirring for 5 minutes until the mixture is clear and smooth.

  5. Remove from heat and transfer to a plate or earthen bowl.

  6. Cover with a buttered paper to prevent crusting and let it cool until needed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

White broth
Provides the liquid that hydrates the flour and forms the base of the paste.
Rice flour
Starch that thickens with heat into a smooth, set paste.
Butter
Adds fat for smoothness and a softer, richer texture.

The step that matters

Stirring while adding the flour. Adding flour to hot liquid without constant stirring can create lumps, since starch granules clump before they hydrate evenly. Vigorous stirring keeps the paste smooth as the starch gelatinizes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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