pain
[ PAN ]
1. The French word for "bread" or "loaf of bread." Various types of bread in France include: pain aux noix (nut bread), pain complet (whole wheat bread), pain d'épices (spiced or gingerbread), pain grillé (toasted bread), pain de mie (sliced, packaged white bread), pain ordinaire (peasant bread), pain perdu (
FRENCH TOAST) and pain petit (roll). 2. The word pain is also used in France to describe a baked, molded loaf of
FORCEMEAT bound with a
PANADE. Such a meat, poultry, fish or vegetable pain can be served hot, cold or at room temperature.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?