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French Panada

A French bread soup made by simmering stale roll in water, seasoned with salt, butter, and a yolk-milk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

French Panada

Ingredients

Directions

Make the panada

  1. Break the stale roll into a saucepan.

  2. Pour enough water to cover the bread and stir well.

  3. Boil for 5 minutes.

  4. Add salt and butter, mix, and remove from heat.

Finish and serve

  1. Beat the yolk of the egg with milk or water.

  2. Pour the egg mixture into the panada, stirring quickly for 30 seconds.

  3. Serve in a basin.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Stale penny roll
Provides the bread body that softens and thickens into a panada.
Egg yolk
Enriches the soup and thickens it slightly as it is stirred into the hot liquid.
Butter
Adds richness and a smooth, silky mouthfeel to the soup.

The step that matters

Stirring the egg into the panada. Egg yolk can curdle or scramble if it meets very hot liquid without constant stirring. Stirring quickly while pouring keeps it dispersed, so it thickens the soup smoothly instead of forming lumps.

“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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