Panada, Bread
Ingredients
Directions
Slice the crumb of the French rolls into a basin.
Pour boiling gravy over the bread until it absorbs as much as possible.
Beat the moist bread with a fork until well mixed.
Add seasoning to taste.
Transfer the mixture to a saucepan with butter.
Stir over gentle heat until dry and smooth, and it leaves the saucepan with the spoon.
Let it cool before using.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- French rolls
- Provide the bread crumb that absorbs the gravy and forms the thick, binding base.
- Boiling gravy
- Softens the bread crumb and supplies the moisture that lets it form a smooth paste.
- Butter
- Adds fat that enriches the paste and gives it a smoother, richer texture.
The step that matters
Stir over gentle heat until dry and smooth. Cooking the moist bread paste gently drives off excess liquid so it thickens and pulls away from the pan. Too much heat can scorch the starch or make it stick, while too little leaves it wet and loose.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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