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; see -ade ¹ ( def. 1 )

Example Sentences

"I am so much obliged to you," said Ellen, "for do you know I have got quite tired of gruel, and panada I can't bear."

From The Wide, Wide World by Warner, Susan

Chicken broth, 126. broth for sick, 263. croquettes, Philadelphia, 168. croquettes, 167. fricassee, brown, 165. fricassee, white, 166. fried, 165. jellied, 173. panada, 263. pie, 160. roasted or boiled, 164. salad, 179.

From The Easiest Way in Housekeeping and Cooking Adapted to Domestic Use or Study in Classes by Campbell, Helen

The leaves were formerly employed for giving a flavour to cakes and panada.

From Herbal Simples Approved for Modern Uses of Cure by Fernie, William Thomas

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

If all fail, I’ll give him a cast of heather broth, or a panada of oak bark.

From The Irish Fairy Book by Various