(120). Panada Cream Frangipane (Panade Creme Frangipane)

Boil four gills of cream; put into another saucepan, four eggs, an ounce and a half of flour and some salt; mix and dilute with the cream, set it on the fire, and stir it with a spoon, bearing on the bottom of the saucepan, and when thickened and well worked remove it from the fire at the first boil and then set it away to cool with a buttered paper over it.

(122). Wheat And Rice Flour Panada (Panade De Farine De Gruau Et De Riz)

Wheat Flour

Boil half a pint of broth with half an ounce of butter, remove it to the side of the fire, and add to it four or five ounces of flour, or as much as it can absorb, stir the paste quickly, return it to a slow fire to dry, do not cease stirring until it detaches from the saucepan. Pour it into a bowl, cover with a round piece of buttered paper, and set it away to cool.

Rice Flour

Have one pint of white broth or milk and half an ounce of butter; boil together and add sufficient rice flour to form a paste, let it dry, then set it away with a buttered paper cover to get cool.