panada

n.
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.

[Spanish, from pan, bread, from Latin pānis.]

Mixture of fat, flour, and liquid (stock or milk) mixed to a thick paste; used to bind mixtures such as chopped meat, and also as the basis of soufflés and choux pastry.

[It., Sp. pah-NAH-dah; Fr. pah-NAHD] 1. A thick paste made by mixing breadcrumbs, flour, rice, etc. With water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and quenelles. 2. A sweet or savory soup made with breadcrumbs and various other ingredients. It may be strained before serving.