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PANADA

1. A thick paste similar to choux pastry, used to bind and thicken forcemeats, quenelles, etc. Various panada types and their uses include

2. A soup or gruel made with breadcrumbs, stock, milk or water and butter cooked together. Eggs, egg yolks or cream may be added to enrich the soup and nutmeg or tomato sauce to season it.


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