Panade or Panada

2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter. The paste is then used to bind other foods such as ground or minced meats, forcemeats, poultry, fish, vegetables, and quenelles as they are prepared and made into a food dish.