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Bread Panada
Bread Panada is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic forcemeat ingredient of breadcrumbs soaked in water that are wrung dry and cooked with butter in a pan until the mixture comes together as a smooth mass. The full recipe is presented here and I hope you enjoy this classic British version of: Bread Panada.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Bread RecipesBritish Recipes
This is a classic recipe for a Victorian version of Bread Panada that's derived from the chef, Charles Elmé Francatelli's 1861 volume,
The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 184.—BREAD PANADA.
Steep one pound of the crumb of a new loaf in tepid water, and wring it in a cloth to extract the moisture; place it in a stewpan with an ounce of butter and a little salt, and stir it over the fire with a wooden spoon, until it ceases to adhere to the stewpan, and forms a compact smooth paste; then place the panada between two plates in the cool, to be used as hereinafter directed.
Modern Redaction
Ingredients:
450g fresh breadcrumbs
30g butter
salt, to taste
Method:
Place the breadcrumbs in a bowl, pour over just enough warm water so that the bread can absorb no more and set aside for 10 minutes. Transfer the crumbs to a cloth and wring this to extract all the excess moisture.
Combine the wrung crumbs in a pan with the butter and season with salt to taste. Cook gently, stirring constantly, until the breadcrumb mass no longer sticks to the pan and becomes a smooth paste. Take off the heat and place the panada between two plates to cool. Then use as a base for forcemeats.
Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here
