Francatelli Recipes for Panadas and Forcemeants, Chapter 4
Welcome to FabulousFusionFood's Francatelli Recipes for Panadas and Forcemeants — This page gives you the entire contents of the Fourth Chapter: Bread Panada, etc : and Forcemeats. from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
No. 184.—BREAD PANADA.
Steep one pound of the crumb of a new loaf in tepid water, and wring it in a cloth to extract the moisture; place it in a stewpan with an ounce of butter and a little salt, and stir it over the fire with a wooden spoon, until it ceases to adhere to the stewpan, and forms a compact smooth paste; then place the panada between two plates in the cool, to be used as hereinafter directed.
No. 185.—QUENELLE FORCEMEAT OF VEAL.
Take one pound of lean white veal cut from the leg, or chump end; scrape it with a knife; pound and rub it through a wire sieve on to a plate. Next, place in a mortar, twelve ounces of the veal prepared as indicated above, six ounces of fresh butter, and eight ounces of panada, No. 184; pound these well together; mix in gradually three whole eggs, two tablespoonfuls of good white sauce, and the yolks of two others; season with nutmeg, pepper and salt; and when the forcemeat has been thoroughly mixed by pounding it into a smooth compact body, take it out of the mortar into a basin, and keep it on the ice, or in a cool place until required for use as hereinafter directed.
Note.—All kinds of quenelle forcemeats are to be prepared according to the foregoing instructions, using for the different varieties the fillets of fowls, pheasants, grouse, partridges, hares, rabbits &c.: all, or any of these are of course first to undergo the same process as indicated for the preparation of veal, and to be used in the same proportions.
No. 186.—QUENELLE FORCEMEAT OF WHITINGS
Skin two large whitings, scrape off the flesh with a spoon, and force it through a wire sieve with the back part of the bowl of a wooden spoon, on to a plate. Next, to twelve ounces of the prepared fish, add eight ounces of the panada, No. 184, and six ounces of fresh butter; pound these in a mortar, adding gradually three whole eggs and the yolks of two others; season with nutmeg, pepper and salt, and after being thoroughly mixed by further pounding, remove it into a basin to be kept upon ice till required for use.
Note.—All kinds of fish quenelle forcemeat must be prepared as indicated for the composition of whiting forcemeat, using for those purposes any given quantity of salmon, trout, gurnet, haddock or codfish; bearing in mind that previously to mixing the fish with the other ingredients, it must be forced through a wire sieve. The proportions of panada and butter are the same.
No. 187.—LOBSTER QUENELLES
Take a fresh-boiled hen lobster; break the shell, and remove the meat, pith, and coral and spawn; cut up the tail into neat scollops and place these in reserve in a small stewpan, with a little of the lobster butter. Next, place all the remainder of the meat and pith of the lobster in a mortar with the flesh of a large whiting, four ounces of butter, and six ounces of panada, No. 184; add two whole eggs and two yolks, season with nutmeg, cayenne pepper, and a teaspoonful of anchovy; pound the forcemeat thoroughly, and when well mixed, remove it into a basin to be used as hereinafter directed.
No. 188.—FORCEMEAT OF LIVER AND HAM, FOR RAISED PIES, &c.
Take equal quantities of calf's liver and fat bacon, and cut these in square pieces the size of a walnut. First fry the pieces of bacon in a large stewpan and when about half done, add the pieces of liver, season with prepared herbaceous seasoning, No. 948, a clove of garlic, and a little salt; and as soon as the liver is about half done, first chop fine, and then pound the whole in a mortar until reduced to a smooth substance, and force this through a wire sieve, and put it in a basin for use.
No. 189.—FORCEMEAT FOR PRESERVING GAME.
For this purpose, bone a fresh-killed hare, and cut it into pieces, and fry these with equal quantities of calf's liver and fat bacon; season as in the preceding case, and finish the forcemeat in the same manner, to be used as will be herein shown.
No. 190.—GODIVEAU, AN ECONOMICAL KIND OF FORCEMEAT.
To half a pound of veal—free from skin, sinew, and fat—add half a pound of beef-suet; chop these very fine; put them in a mortar; season with a little nutmeg, pepper, and salt, and a few chopped chives and parsley; pound all together thoroughly until mixed into a smooth compact body, and then take it up on a plate, and set it upon the ice to rest for an hour; after which time, put it into the mortar, and pound it again with six ounces of clean ice, until both are so thoroughly mixed as to present a soft, smooth, creamy appearance; roll this on the table with flour, and having divided it into small pieces, form these into round balls; place them on a baking-sheet, and set them in the oven (slack heat) for five minutes; and when done, use them as herein directed.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER IV.
Steep one pound of the crumb of a new loaf in tepid water, and wring it in a cloth to extract the moisture; place it in a stewpan with an ounce of butter and a little salt, and stir it over the fire with a wooden spoon, until it ceases to adhere to the stewpan, and forms a compact smooth paste; then place the panada between two plates in the cool, to be used as hereinafter directed.
Here you will find the modern redaction for Francatelli's Bread Panada Soup
Take one pound of lean white veal cut from the leg, or chump end; scrape it with a knife; pound and rub it through a wire sieve on to a plate. Next, place in a mortar, twelve ounces of the veal prepared as indicated above, six ounces of fresh butter, and eight ounces of panada, No. 184; pound these well together; mix in gradually three whole eggs, two tablespoonfuls of good white sauce, and the yolks of two others; season with nutmeg, pepper and salt; and when the forcemeat has been thoroughly mixed by pounding it into a smooth compact body, take it out of the mortar into a basin, and keep it on the ice, or in a cool place until required for use as hereinafter directed.
Note.—All kinds of quenelle forcemeats are to be prepared according to the foregoing instructions, using for the different varieties the fillets of fowls, pheasants, grouse, partridges, hares, rabbits &c.: all, or any of these are of course first to undergo the same process as indicated for the preparation of veal, and to be used in the same proportions.
Here you will find the modern redaction for Francatelli's Quenelle Forcemeat of Veal
Skin two large whitings, scrape off the flesh with a spoon, and force it through a wire sieve with the back part of the bowl of a wooden spoon, on to a plate. Next, to twelve ounces of the prepared fish, add eight ounces of the panada, No. 184, and six ounces of fresh butter; pound these in a mortar, adding gradually three whole eggs and the yolks of two others; season with nutmeg, pepper and salt, and after being thoroughly mixed by further pounding, remove it into a basin to be kept upon ice till required for use.
Note.—All kinds of fish quenelle forcemeat must be prepared as indicated for the composition of whiting forcemeat, using for those purposes any given quantity of salmon, trout, gurnet, haddock or codfish; bearing in mind that previously to mixing the fish with the other ingredients, it must be forced through a wire sieve. The proportions of panada and butter are the same.
Here you will find the modern redaction for Francatelli's Quenelle Forcemeat of Whitings
Take a fresh-boiled hen lobster; break the shell, and remove the meat, pith, and coral and spawn; cut up the tail into neat scollops and place these in reserve in a small stewpan, with a little of the lobster butter. Next, place all the remainder of the meat and pith of the lobster in a mortar with the flesh of a large whiting, four ounces of butter, and six ounces of panada, No. 184; add two whole eggs and two yolks, season with nutmeg, cayenne pepper, and a teaspoonful of anchovy; pound the forcemeat thoroughly, and when well mixed, remove it into a basin to be used as hereinafter directed.
Here you will find the modern redaction for Francatelli's Lobster Quenelles
Take equal quantities of calf's liver and fat bacon, and cut these in square pieces the size of a walnut. First fry the pieces of bacon in a large stewpan and when about half done, add the pieces of liver, season with prepared herbaceous seasoning, No. 948, a clove of garlic, and a little salt; and as soon as the liver is about half done, first chop fine, and then pound the whole in a mortar until reduced to a smooth substance, and force this through a wire sieve, and put it in a basin for use.
Here you will find the modern redaction for Francatelli's Liver and Ham Forcemeat for Raised Pies
For this purpose, bone a fresh-killed hare, and cut it into pieces, and fry these with equal quantities of calf's liver and fat bacon; season as in the preceding case, and finish the forcemeat in the same manner, to be used as will be herein shown.
Here you will find the modern redaction for Francatelli's Forcemeat for Preserving Game
To half a pound of veal—free from skin, sinew, and fat—add half a pound of beef-suet; chop these very fine; put them in a mortar; season with a little nutmeg, pepper, and salt, and a few chopped chives and parsley; pound all together thoroughly until mixed into a smooth compact body, and then take it up on a plate, and set it upon the ice to rest for an hour; after which time, put it into the mortar, and pound it again with six ounces of clean ice, until both are so thoroughly mixed as to present a soft, smooth, creamy appearance; roll this on the table with flour, and having divided it into small pieces, form these into round balls; place them on a baking-sheet, and set them in the oven (slack heat) for five minutes; and when done, use them as herein directed.
Here you will find the modern redaction for Francatelli's Godiveau, an Economical Kind of Forcemeat