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Bread

Panadas

Panadas is a savory bread dish made with soaked French roll, milk, veal stock, butter, eggs, and mixed with meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Panadas

Ingredients

Directions

Make the panada

  1. Soak the French roll in milk until thoroughly moistened, then press out the milk through a clean cloth.

  2. In a clean saucepan, combine the squeezed bread with chopped parsley, green onions, and button mushrooms.

  3. Moisten with veal stock and cook over low heat, stirring with a wooden spoon until nearly dry.

  4. Add butter and continue to stir for a few more minutes, then remove from heat.

  5. Mix in the yolks of two eggs until well combined.

Combine with meats

  1. Once cooled, mix the panada with pounded meats like veal, ham, chicken, or sausage.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + mushroomtop 10% of all pairs
    Smell alikemoderate
    Cooked together10,626 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

French roll
Forms the bulk of the panada, absorbing liquid to create a soft, binding paste.
Milk
Moistens the bread so it softens and can be pressed into a pliable base.
Veal stock
Adds moisture and savoury flavour while the bread cooks down to a thick mass.
Butter
Adds richness and fat, giving the panada a smoother texture and flavour.
Egg yolks
Bind the panada and help it set firm and cohesive when cooked.

The step that matters

Cooking until nearly dry. Cooking over low heat while stirring evaporates excess moisture so the starch gels into a thick paste. If the panada stays wet, it will make the mixed meats loose and hard to bind.

Swap the parsley

How well each one fits the dish's main ingredients (milk, veal, butter, egg, onion, mushroom, ham):

  1. Thymefits about as well
  2. Parsleythe original
  3. Garlicfits about as well
  4. Nutmegfits about as well

Fit is the average pairing score against milk, veal, butter, egg, onion, mushroom, ham. Candidates are from the same food group and used in at least 100 recipes.

“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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