Panade, a flour mixture widely used in classic French cuisine, has a multitude of uses. It is, for instance, added to forcemeat mixtures to give them more body and is often added to French pains for the same reason.

The basic panade is made from a mixture of flour, eggs, butter and water or milk although there are various other types – it can also be made by soaking bread in milk, then cooking the mixture with eggs and melted butter until it becomes thick.

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