Binding

One objective in making a farce is to ensure that the ground proteins and other added ingredients (such as parsley or shallots) form a mass that holds together. This is where binding ingredients come into play. In mousseline de poisson (p. 349), the binder is egg whites; in paupiettes de veau (recipe featured in Classic Recipes), it is a whole egg that binds the farce simple, and in other preparations, the farce is kept together with a bread mixture or a panade. A panade (also called panada) is a cooked paste that is folded into a farce to bind it and provide a uniform consistency. There are five types of panade based on their binding ingredient: flour, bread, eggs, potatoes, and rice.