281 Bread Panada

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Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Specially suitable for forcemeats of firm textured fish.


  • 3 dl (½ pt or U.S. cups) boiling milk
  • 250 g (9 oz) stale white breadcrumbs
  • 5 g ( oz) salt


Soak the breadcrumbs in the milk until the milk is completely absorbed, add the salt, then mix with a wooden spoon over a good heat so as to dry it out and leave the sides of the pan clean. Turn out on to a buttered tray or dish and allow to cool.