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.

Also called:

Almond Pastry Cream, Panade

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Relish, Spreads, Vinegar