pa·na·da (p -nä d)n. A paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces. [Spanish, from pan, bread, from Latin p  nis; see p- in Indo-European roots.] |
panada [pəˈnɑːdə]
n
(Cookery) a mixture of flour, water, etc., or of breadcrumbs soaked in milk, used as a thickening
[from Spanish, from pan bread, from Latin pānis]
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