Pâte de base servant à la fabrication de la pâte à choux. Elle est composée essentiellement d’eau de beurre et de farine.
[pah-NAH-duh (Sp ); puh-NAHD (Fr. )
]
1. A thick paste made by mixing bread crumbs, 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 bread crumbs and various other ingredients. It may be strained before serving.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
