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.
½ 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.