Forcemeats. Panada
Ingredients
Directions
Cut French rolls into slices.
Place slices in a basin and pour hot milk or veal stock over them until absorbed.
Let sit until the bread is soft.
Drain excess liquid by squeezing between two plates.
Put the mixture into a clean cloth and squeeze out all moisture.
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.
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