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

• flour panada for thickening quenelles
• flour and egg yolk panada  —  frangipane  —  for fish and poultry forcemeats
• bread panada for fish forcemeats
• potato panada for quenelles of white meat
• rice panada for various forcemeats

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.