Home > Cooking > Encyclopedia

	Encyclopedia
	panada; panade pan drippings pan-broil; panbroil pan-fry panada; panade Paris-Brest Parker House roll; Parkerhouse Parma ham Definition: [pah-NAH-duh (Sp); puh-NAHD (Fr.)] 1. A thick paste made by mixing bread crumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and quenelles. 2. A sweet or savory soup made with bread crumbs and various other ingredients. It may be strained before serving. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?