panada

A paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces.

A dish made by boiling bread in water to the consistence of pulp, and sweetening and flavoring it; also,a batter for mixing with forcemeats, formerly employed for basting.

Bread boiled in water to the consistence of pulp, and sweetened or flavored.

A thick paste made by mixing breadcrumbs, flour, etc. with water, milk, stock, butter or sometimes egg yolks.

Any of several soups made using this paste