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Panade a LA Reine

A French dish of chicken purée mixed with soaked bread, strained and heated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓

Panade a LA Reine

Ingredients

Directions

Prepare

  1. Prepare a purée of chicken using the chicken breast.

  2. Soak the bread in water until soft.

Make the panade

  1. Mix the soaked bread with the chicken purée.

  2. Pass the mixture through a fine sieve.

Heat and serve

  1. Heat the purée in a double boiler before serving.

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. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

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

What each ingredient does

Chicken breast
Provides the main protein that sets into a smooth, delicate body when cooked.
Bread
Absorbs water and thickens the purée, giving it body and a soft, light texture.

The step that matters

Passing the mixture through a fine sieve. Sieving breaks down any remaining fibres and lumps so the purée becomes smooth. Skipping or rushing this leaves a grainy texture that cannot be fixed later.

“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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