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Panade

Panade is a stew of meat simmered in its own broth, then mashed and served with thickened consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Panade

Ingredients

Directions

Prepare the meat

  1. Cut the meat into small pieces and place it in a jar.

  2. Cover the jar tightly with paper and prick a few holes in the paper.

Cook and strain

  1. Place the jar in a saucepan of cold water, ensuring the water reaches nearly to the top of the jar without overflowing.

  2. Fit the lid tightly on the saucepan and let it simmer gently for nearly all day.

  3. Pour off the liquid extracted from the meat and let it stand for the fat to rise and be removed.

  4. Pound the meat in a mortar and run it through a sieve into the liquid.

Finish

  1. Add a little salt to taste.

  2. The mixture should be the consistency of thick cream and can be served hot or cold.

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

What each ingredient does

Rump steak
Provides the protein and flavour that form the broth-like base of the panade.

“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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