stock, No. 107, 1 oz. of butter, 1 slice of ham, 1 bay-leaf, a little
minced parsley, 2 shalots, 1 clove, 2 blades of mace, a few mushrooms
(when obtainable), butter, the yolks of 2 eggs.
_Mode_.--Soak the crumb of the rolls in milk for about 1/2 hour, then
take it out, and squeeze so as to press the milk from it; put the soaked
bread into a stewpan with the above quantity of white stock, and set it
on one side; then put into a separate stewpan 1 oz. of butter, a slice
of lean ham cut small, with a bay-leaf, herbs, mushrooms, spices, &c.,
in the above proportions, and fry them gently over a slow fire. When
done, moisten with 2 teacupfuls of white stock, boil for 20 minutes, and
strain the whole through a sieve over the panada in the other stewpan.
Place it over the fire, keep constantly stirring, to prevent its
burning, and when quite dry, put in a small piece of butter. Let this
again dry up by stirring over the fire; then add the yolks of 2 eggs,
mix well, put the panada to cool on a clean plate, and use it when
required. Panada should always be well flavoured, as the forcemeat
receives no taste from any of the other ingredients used in its
preparation.
Boiled Calf's Udder for French Forcemeats.