Rock-salt.—This is found on the market in the forms of cooking and table-salt. If the kitchen is only supplied with cooking salt, the quantity required for several days should be dried, pounded in the mortar, and passed through a fine sieve; and then put aside in a dry place for use when wanted. Even table-salt, as it reaches one from the purveyor, sometimes needs drying and passing through a sieve before being used.
Spiced Salt.—This condiment, which serves an important purpose in the preparation of pies and galantines, is obtained from a mixture of one lb. of table salt with three and one-half oz. of spices (No. [181]).
This kind of salt should be carefully kept in a very dry place.
2. The Various Kinds of Garnishes for Soups, Relevés, and Entrées, Hot or Cold
STUFFINGS AND FORCEMEATS
[189—VARIOUS PANADAS FOR STUFFINGS]
Panadas are those preparations which go to make the leason of forcemeats and which ensure their proper consistence when they are cooked. They are not necessary to every forcemeat; for the [mousseline] kind, which are the finest and lightest, do not require them. Nevertheless, they are useful for varying the taste and the uses of forcemeats, and I thought it advisable to introduce them here. The reader will thus be able to use either forcemeats with a panada base or [mousseline] forcemeats; in accordance with the requirements and his resources.
[78]
][190—A. BREAD PANADA]
Put one-half lb. of the crumb of bread and one-half oz. of salt into one-half pint of boiling milk. When the crumb has absorbed all the milk, place the saucepan over a brisk fire and stir with a spatula until the paste has become so thick as not to cling any longer to the end of the spatula. Turn the contents of the saucepan into a buttered platter, and lightly butter the surface of the panada in order to avoid its drying while it cools.