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panada

Pronunciation: [ItSp. pah-NAH-dah; Fr. pah-NAHD]

1. A thick paste made by mixing breadcrumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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