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Panade Pour Les Enfants

A simple bread soup made with bread, broth, egg yolk, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Panade Pour Les Enfants

Ingredients

Directions

Prepare

  1. Cut the bread into small slices.

  2. Simmer the bread in chicken broth for five minutes.

  3. Ensure the broth is light and slightly salted.

Finish and serve

  1. Just before serving, mix the egg yolk with a little milk.

  2. Add the mixture to the broth and bring to a gentle boil for a few minutes.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Chicken + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together4,389 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + chickentop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Soaks up the broth and gives the soup body and substance.
Egg yolk
Thickens the broth and adds richness as it gently cooks.
Chicken broth
Provides the main liquid and savory flavor base for the soup.

The step that matters

Adding the egg yolk mixture to the broth. Egg yolk thickens when heated but can curdle or scramble if the broth boils hard. Keep the heat gentle and stir while adding it to keep the soup smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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