Panade De Blans De Poularde - Panado Of Breast Of Fowl

Boil a Bit of Crum in some good Broth, add to it the Breads of a Couple of Fowls roasted, and pounded very fine; sift all together in a Cloth, with strong pres-sing; and add Broth according to the Consistence you would have it.

Panade De Grueau, Grits Panado

Wash two Ounces of fresh Grits in warm Water several Times, and boil it in a Quart of Water, till the Liquid is reduced to about a Pint; then sift it as the former, and add a Spoonful of white Wine and a Bit of Sugar to it; boil it a Moment before using, Panadea la Bourgogne.

Burgundy Panado

Boil two or three Ounces of Rice very tender in thin Broth, being first well washed; then sift it as the last; it ought neither to be very thin nor thick; then add the Yolk of an Egg beaten up, to thicken it on the Fire without boiling: this is called making a Liaison.

A Panado is also made with Bread Crums instead of Rice, and finished in the same Manner.

N. B. As the Word Liaison will often be repeated hereafter, it is to be understood in the Sense of Cookery, as conglutinating the different Liquids together, with which it is mixed, and must always be done without boiling.

Jus De Veau. Veal Gravy

Garnish the Bottom of the Stew-pan with thin Bits of Lard, then a sew Bits or Slices of Ham, Slices of Veal Fillet, sliced Onions, Carrots, Parsneps, Celery, a sew Cloves upon the Meat, and a Spoonful of Broth; soak it on the Fire in this Manner till the Veal throws out its Juice, then put it on a stronger Fire till the Meat catches to the Bottom of the Pan, and is brought to a proper Colour; and then add a sufficient Quantity of light Broth, and simmer it on a slow Fire, till the Meat is thoroughly done: You may add a little Thyme and Mushrooms. Skim and sift it clear, for Use, Jus de Boeuf. Beef Gravy, According to the Quantity wanted, cut Slices of lean Beef, which place in a Stew-pan, upon sliced Onions and Roots; adding two Spoonfuls of fat Broth; soak this on a slow Fire about half an Hour, stirring it two or three Times; let it catch to a proper Colour, then add thin Broth as directed for Mitonage, and finish it as the former.

Observe always, that in all Gravy you must put a little Fat, and take it off the Fire, when you add the Broth, after it is properly coloured. Your own Judgement must guide you for the Colour, which is done by the catching with proper Care, and so as not to give it a burnt Taste.

Coulis General, General Cullis

Garnish the Bottom of your Stew-pan with Slices of Veal Fillet, Bits of Ham and Lard, according to the Quantity and Goodness required; add upon the Meat two Carrots and one Parsnep cut into large Bits, one or two Onions stuck with Cloves, and a Spoonful, of fat Broth; soak it on a slow Fire, until the Meat gives its Juice, and then on a stronger Fire, until it forms a fine brown Caramel, viz. a Glaze round the Stew-pan; then take all out except the Caramel; put the Pan on the Fire again, with a good Bit of Butter worked with Flour, and stir it continually with a Spoon, until it is of a fine yellowish Colour; take proper care the Fire is not so violent as to give it a burnt Taste; then add as much Broth and Gravy as will keep it of a proper Colour and Consistence, (meaning not very thick nor clear;) then put the Meat back again, and simmer it a long while, skimming it often; when the Meat is thoroughly done, take it out with a Skimmer, and sift the Cullis in a Lawn Sieve, or a sifting Cloth, without Expression.

Coulis de ce que l'on veut, Cullis of what you please.

This is made with any Sorts of Meat, Parings and Trimmings of Poultries, Game, etc. as Pinions, Necks, Stumps, and a few Slices of Veal; and is finished as the last.