Panade à la frangipane
Panade à la frangipane is a thick sauce made from egg yolk, butter, flour and milk.
It is used to bind and thicken ground poultry and fish mixtures. It is also sometimes used as a filling.
Unlike Crème Frangipane (almond pastry cream), no sugar is added -- nor are there any almonds.
1/2 cup (4 oz / 115g) of flour
4 egg whites
6 tablespoons of butter
1 cup (8 oz / 250 ml) of milk
dashes of salt, pepper and ground nutmeg
Melt the butter in a saucepan. Add the milk and the spices, bring to a rolling simmer. Pass the flour through a sieve gradually into the milk, stirring continuously. When it's thick, remove from the heat. Beat in the eggs one at a time (an electric hand-mixer is ideal.) Let cool before using.
French SaucesAillade; Aioli à la greque; Aioli; Allemande Sauce; Banquière Sauce; Béarnaise Sauce; Beurre Blanc; Brown Butter; Butter Sauce; Espagnole Sauce; French Sauces; Gastrique; Hollandaise Sauce; Madeira Sauce; Matelote Sauce; Melted Butter; Meunière Butter; Noisette Butter; Normande Sauce; Paloise Sauce; Panade à la frangipane; Parisienne Sauce; Poivrade Sauce; Provencal Sauce (cold); Provençal Sauce; Rémoulade Sauce; Russian Sauce; Sauce Béarnaise; Sauce Bigarade; Sauce Diane; Sauce Maltaise; Soubise Sauce; Tartar Sauce; Velouté Sauce; Vinaigrette; White Sauce
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Frangipane Panade (German)