Chapter VII · Elementary Preparations · No. 192
192—C. Frangipan Panada
Put into a stewpan four oz. of sifted flour, the yolks of four eggs, a little salt, pepper, and nutmeg. Now add by degrees three oz. of melted butter and dilute with one-half pint of boiled milk. Pass through a strainer, stir over the fire until the boil is reached; set to cook for five minutes while gently wielding the whisk, and cool as in the preceding cases.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 192, p. 78. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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