panada

American  

[puh-nah-duh, -ney-] / pəˈnɑ də, -ˈneɪ- /

noun

1. a thick sauce or paste made with breadcrumbs, milk, and seasonings, often served with roast wild fowl or meat.

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panada British  

/ pəˈnɑːdə /

noun

1. a mixture of flour, water, etc, or of breadcrumbs soaked in milk, used as a thickening

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Etymology

Origin of panada

First recorded in 1590–1600; from Spanish, equivalent to pan- “bread” (from Latin pānis ) + -ada noun suffix; -ade ¹ ( def. 1 )

Example Sentences

There is no one to do my bidding,—no one cares to bring me the delicate panada which is, as you know, my favourite dish.

From The Spanish Cavalier A Story of Seville by A. L. O. E.

Milk, eggs, arrowroot, tapioca, sago, panada, &c., are better than animal food.

From The Physical Life of Woman: Advice to the Maiden, Wife and Mother by Napheys, George H. (George Henry)

To make panada in five minutes, set a little water on the fire with a glass of white wine, some sugar, and a scrape of nutmeg and lemon peel, grating meanwhile some crumbs of bread.

From The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families by Eaton, Mary, fl. 1823-1849

If the meat pulp is mixed with panada, press it through the sieve again so the paste will be perfectly smooth and fine.

From The Century Cook Book by Ronald, Mary

Put this panada into a mortar with the veal, eggs, lemon juice, and seasoning, and pound thoroughly.

From The Skilful Cook A Practical Manual of Modern Experience by Harrison, Mary