Chicken Panada - Recipes For Invalids, The Sick And Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow
CHICKEN PANADA
Boil a chicken till rather more than half of it, is in a quart of water.
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Take off it's skin and cut off the white parts when cold.
Pound it to a paste in a mortar, with a small quantity of the liquor it was boiled in.
Season with salt, a little nutmeg, and the least piece of lemon peel; boil it gently, and make it with the liquor in which the chicken has been boiled until it is of the required consistency. It should be rather thicker than cream.
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Excerpt From – The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore
