Chicken Panada
A panada is a dish the foundation of which is bread. For chicken panada there will be needed:
1 Cup of chicken meat.
½ Cup of bread soaked in milk.
1 Pint of chicken liquor or broth.
½ Teaspoon of salt.
¼ Saltspoon of pepper.
The chicken may be obtained from a cold roast, the bones, gristle, and tendons of which should be boiled for the broth, or a fowl may be used on purpose for it.
Put the bread-crumbs to soak in enough milk to cover them. Cut the chicken into small pieces, leaving out everything which is not clear meat, and chop it in a chopping-tray until it is very fine. Press the bread-crumbs through a coarse wire strainer into it, pour in the broth (from which the fat has been removed by skimming with a spoon), and add the pepper and salt. Boil for one minute. The panada should be about the consistency of thick gruel. It may be varied by seasoning it with either celery-salt or curry-powder. Two tablespoons of sweet cream is also a desirable addition.