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.