from The American Heritage® Dictionary of the English Language, 4th Edition
- 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A thick paste made by mixing breadcrumbs, flour, etc. with water, milk, stock, butter or sometimes egg yolks.
- n. Any of several soups made using this paste
from the GNU version of the Collaborative International Dictionary of English
- n. Bread boiled in water to the consistence of pulp, and sweetened or flavored.
from The Century Dictionary and Cyclopedia
- n. A dish made by boiling bread in water to the consistence of pulp, and sweetening and flavoring it; also,a batter for mixing with forcemeats, formerly employed for basting.
Spanish, from pan, bread, from Latin pānis; see pā- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)
Spanish pan ("bread"), Italian panata ("panada"). (Wiktionary)