Chapter VII · Elementary Preparations · No. 191
191—B. Flour Panada
Put into a small saucepan one-half pint of water, a little salt, and two oz. of butter. When the liquid boils add five oz. of sifted flour thereto, stirring the while over a brisk fire until it reaches the consistence described in the case of bread panada. Use the same precautions with regard to cooling.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 191, p. 78. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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