flipFrugal Almond Milk Panade for Days of Weakness
Frugal Almond Milk Panade for Days of Weakness
Why this dish? In his final years at the Priory of Saint-Cosme, Ronsard, ill and weakened, followed a frugal diet prescribed by his physicians. Panade and almond milk were among the gentle foods that the medicine of the time reserved for convalescents.
A tender porridge of bread long simmered in a light broth, softened with almond milk and an egg yolk. Bedside food, gentle on a tired stomach.
When illness had bowed my body and the doctors took away venison and strong wine, I contented myself with this panade: bread broken in a clear broth, softened with almond milk and a beaten egg yolk. Poor fare for one who sang of feasts! But you see, it slipped down easily and left the mind free to compose a few more verses, while the body quietly went toward its rest.
- •White bread — some crumb (base)
- •Light broth or water — enough (cooking)
- •Almond milk — a bowl (smoothness)
- •Egg yolk — one (binder)
- •A little sugar or salt — as prescribed (seasoning)
Frugal Almond Milk Panade for Days of Weakness
A tender porridge of bread long simmered in a light broth, softened with almond milk and an egg yolk. Bedside food, gentle on a tired stomach.
Why this dish? In his final years at the Priory of Saint-Cosme, Ronsard, ill and weakened, followed a frugal diet prescribed by his physicians. Panade and almond milk were among the gentle foods that the medicine of the time reserved for convalescents.
When illness had bowed my body and the doctors took away venison and strong wine, I contented myself with this panade: bread broken in a clear broth, softened with almond milk and a beaten egg yolk. Poor fare for one who sang of feasts! But you see, it slipped down easily and left the mind free to compose a few more verses, while the body quietly went toward its rest.
Ingredients (period version)
- White bread — some crumb (base)
- Light broth or water — enough (cooking)
- Almond milk — a bowl (smoothness)
- Egg yolk — one (binder)
- A little sugar or salt — as prescribed (seasoning)
Ingredients
- White bread crumb — 100 g (base)
- Light chicken broth or water — 50 cl (cooking)
- Unsweetened almond milk — 20 cl (smoothness)
- Egg yolk — 1 (binder)
- Fine salt — 1 pinch (seasoning)
Method
- Crumble the bread crumb into a saucepan, cover with light broth.
- Cook over very low heat, stirring, until a smooth porridge forms (10-15 min).
- Stir in the almond milk and heat gently without boiling.
- Off the heat, bind with the beaten egg yolk, season lightly with salt, and serve warm in a bowl.
How it was made : Almond milk, made from pounded almonds infused in water, was the quintessential Lenten and invalid food (it did not spoil and suited meatless days). Panade, bread cooked for a long time, was the gentle nourishment that humoral medicine prescribed for weakened bodies.
The contemporary twist : Rehabilitate this convalescent dish as a chic savory porridge: finish with a drizzle of toasted almond oil and a few slivered toasted almonds for crunch.
Sources : Platine, De honesta voluptate et valetudine, B. Platina · Tradition des laits d'amande médiévaux
Pierre de Ronsard · Charactorium
