panade

When all is chilled make the "panade" - blend the bread, milk, cream and eggs together.

The Flame Terrine: Pate Grandmere Lindy 2006

When all is chilled make the "panade" - blend the bread, milk, cream and eggs together.

Toast: Lindy 2006

Soak bread in milk, then tear into tiny pieces this is called a panade and adds moisture.

Greek Lamb Loaf 2009

I thought it would be good for the panade, which is based on a Paula Wolfert recipe from some years back- I forget which book, which called for a "deep earthenware casserole."

Soup of the Evening Lindy 2009

Soak bread in milk, then tear into tiny pieces this is called a panade and adds moisture.

Country Ham Panini 2009

I thought it would be good for the panade, which is based on a Paula Wolfert recipe from some years back- I forget which book, which called for a "deep earthenware casserole."

Toast: Lindy 2008

I thought it would be good for the panade, which is based on a Paula Wolfert recipe from some years back- I forget which book, which called for a "deep earthenware casserole."

Panade in a Bean Pot, But I Digress Lindy 2008

The French use stale bread to make panade, which is a binding agent used in certain recipes.

Archive 2008-11-01 2008

The French use stale bread to make panade, which is a binding agent used in certain recipes.

At My Table 2008

We started with a favorite salad, a purply jumble of slivered red cabbage and lemon, and then moved on to panade, which is pretty plush and sexy as winter dishes go.

Orangette 2010