Panada is a flour - often a bread - preparation used to give consistence to forcemeat. Panada is not used in all forcemeats. It is not used in mousse-line forcemeat, which is very delicate.

Bread Panada, No. 1

For panada, select bread that has been baked about twenty-four hours. Only the crumb of the bread is used. The bread is softened (and often flavored) in broth, stock, milk or cream. When stock or milk is plentiful, the crumb pressed through a colander may be put at once into the liquid, and, when well softened, be put to cook over the fire. Stir continuously while the preparation cooks to a smooth thick paste. Remove from the fire, and beat in one or more eggs. If the preparation is to be kept white for use in a white dish, add only whites of eggs. At least a full cup of bread and more than one cup of milk are needed, to make half a cup of panada. One beaten egg is usually added to each cup of panada while hot.

Bread Panada, No. 2

Soak white bread, free from crust, in cold water to cover, until well softened. Then turn into a napkin, and press out the water. Add to the bread milk or white stock, and cook and stir until a paste is formed that clings together and leaves the sides of the pan. Cook a few moments, then beat in one egg.

Flour Panada

Melt two tablespoonfuls of butter in half a cup of boiling water or stock, and stir in half a cup of sifted flour. Continue stirring, until the mixture leaves the sides of the pan. Remove from the fire, and beat in one raw egg.