French Panade
Directions
- 1Cut the stale bread into big chunks.
- 2Soak the bread in a mixture of white wine and chicken stock.
- 3Let the bread sit for about 20 minutes to soak.
- 4Melt some butter in a pan.
- 5Add anchovy to the melted butter and let them dissolve.
- 6Add cleaned and chopped leeks to the pan with the dissolved anchovy and cook on medium-low for about 10 minutes.
- 7Butter a roasting pan.
- 8Place chopped cabbage into the buttered roasting pan.
- 9Wring out the soaked bread slightly and add it to the roasting pan with the cabbage.
- 10Add tarragon to the pan.
- 11Add the cooked leeks to the pan.
- 12Season with freshly cracked pepper and salt.
- 13Mix all ingredients in the pan by hand.
- 14Pour back some of the reserved liquid from soaking the bread into the mixture.
- 15Sprinkle grated Gruyère or cheddar cheese over the mixture.
- 16Dust with Parmesan cheese.
- 17Dot the top with some butter.
- 18Wrap the pan tightly with foil and place into a 375°F oven for 30 minutes.
- 19After 30 minutes, remove the tinfoil.
- 20Place 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).
- 21Serve and enjoy the panade.
Ingredients
- Stale bread
- White wine
- Chicken stock
- Butter
- Anchovy
- Leeks
- Cabbage
- Tarragon
- Pepper
- Salt
- Gruyère or Cheddar 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.
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