French Panade

70 mins
Serves 1
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Directions

  1. 1Cut the stale bread into big chunks.
  2. 2Cut the stale bread into big chunks.
  3. 3Cut the stale bread into big chunks.
  4. 4Soak the bread in a mixture of white wine and chicken stock.
  5. 5Soak the bread in a mixture of white wine and chicken stock.
  6. 6Soak the bread in a mixture of white wine and chicken stock.
  7. 7Let the bread sit for about 20 minutes to soak.
  8. 8Let the bread sit for about 20 minutes to soak.
  9. 9Let the bread sit for about 20 minutes to soak.
  10. 10Melt some butter in a pan.
  11. 11Melt some butter in a pan.
  12. 12Melt some butter in a pan.
  13. 13Add anchovy to the melted butter and let them dissolve.
  14. 14Add anchovy to the melted butter and let them dissolve.
  15. 15Add anchovy to the melted butter and let them dissolve.
  16. 16Add cleaned and chopped leeks to the pan with the dissolved anchovy and cook on medium-low for about 10 minutes.
  17. 17Add cleaned and chopped leeks to the pan with the dissolved anchovy and cook on medium-low for about 10 minutes.
  18. 18Add cleaned and chopped leeks to the pan with the dissolved anchovy and cook on medium-low for about 10 minutes.
  19. 19Butter a roasting pan.
  20. 20Butter a roasting pan.
  21. 21Butter a roasting pan.
  22. 22Place chopped cabbage into the buttered roasting pan.
  23. 23Place chopped cabbage into the buttered roasting pan.
  24. 24Place chopped cabbage into the buttered roasting pan.
  25. 25Wring out the soaked bread slightly and add it to the roasting pan with the cabbage.
  26. 26Wring out the soaked bread slightly and add it to the roasting pan with the cabbage.
  27. 27Wring out the soaked bread slightly and add it to the roasting pan with the cabbage.
  28. 28Add tarragon to the pan.
  29. 29Add tarragon to the pan.
  30. 30Add tarragon to the pan.
  31. 31Add the cooked leeks to the pan.
  32. 32Add the cooked leeks to the pan.
  33. 33Add the cooked leeks to the pan.
  34. 34Season with freshly cracked pepper and salt.
  35. 35Season with freshly cracked pepper and salt.
  36. 36Season with freshly cracked pepper and salt.
  37. 37Mix all ingredients in the pan by hand.
  38. 38Mix all ingredients in the pan by hand.
  39. 39Mix all ingredients in the pan by hand.
  40. 40Pour back some of the reserved liquid from soaking the bread into the mixture.
  41. 41Pour back some of the reserved liquid from soaking the bread into the mixture.
  42. 42Pour back some of the reserved liquid from soaking the bread into the mixture.
  43. 43Sprinkle grated Gruyère or cheddar cheese over the mixture.
  44. 44Sprinkle grated Gruyère or cheddar cheese over the mixture.
  45. 45Sprinkle grated Gruyère or cheddar cheese over the mixture.
  46. 46Dust with Parmesan cheese.
  47. 47Dust with Parmesan cheese.
  48. 48Dust with Parmesan cheese.
  49. 49Dot the top with some butter.
  50. 50Dot the top with some butter.
  51. 51Dot the top with some butter.
  52. 52Wrap the pan tightly with foil and place into a 375°F oven for 30 minutes.
  53. 53Wrap the pan tightly with foil and place into a 375°F oven for 30 minutes.
  54. 54Wrap the pan tightly with foil and place into a 375°F oven for 30 minutes.
  55. 55After 30 minutes, remove the tinfoil.
  56. 56After 30 minutes, remove the tinfoil.
  57. 57After 30 minutes, remove the tinfoil.
  58. 58Place the pan back into the oven at 410°F for another 30 minutes, or until the top is golden and crispy (the video shows it cooking for 40 minutes in total after removing the foil).
  59. 59Place the pan back into the oven at 410°F for another 30 minutes, or until the top is golden and crispy (the video shows it cooking for 40 minutes in total after removing the foil).
  60. 60Place the pan back into the oven at 410°F for another 30 minutes, or until the top is golden and crispy (the video shows it cooking for 40 minutes in total after removing the foil).
  61. 61Serve and enjoy the panade.
  62. 62Serve and enjoy the panade.
  63. 63Serve and enjoy the panade.

Ingredients

  • Stale bread
  • Stale bread
  • Stale bread
  • White wine
  • White wine
  • White wine
  • Chicken stock
  • Chicken stock
  • Chicken stock
  • Butter
  • Butter
  • Butter
  • Anchovy
  • Anchovy
  • Anchovy
  • Leeks
  • Leeks
  • Leeks
  • Cabbage
  • Cabbage
  • Cabbage
  • Tarragon
  • Tarragon
  • Tarragon
  • Pepper
  • Pepper
  • Pepper
  • Salt
  • Salt
  • Salt
  • Gruyère or Cheddar cheese
  • Gruyère or Cheddar cheese
  • Gruyère or Cheddar cheese
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese

Equipment

Roasting panBowlStrainerSpoonSpatulaOven

Tips

  • This dish is part of the French Peasant Food Series.
  • If stuffing is your favorite side dish on Thanksgiving, you'll love this.
  • The key to this dish is stale bread.
  • You can really add whatever you like to it; many are made like a French onion soup, but this version is good for warmer months.
  • Serve with roast chicken and a simple green salad.
French Panade | Clip Recipe