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French Panada

A simple bread soup made by simmering stale roll in water, seasoned with salt, butter, egg yolk, and milk.

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 soup

  1. Break the stale roll into a saucepan and add enough water to cover the bread.

  2. Stir well over heat and allow to boil for a few minutes.

  3. Add ¼ teaspoon salt and 1 tablespoon butter, then stir and remove from heat.

  4. Quickly mix in the beaten egg yolk and 2 tablespoons milk, stirring for half a minute.

Serve

  1. Serve immediately.

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 roll
Its dry, absorbent crumb soaks up the water and thickens the soup into a soft body.
Egg yolk
Its proteins set gently with the warm liquid, enriching and thickening the soup.
Butter
Adds fat that carries flavour and gives the soup a smooth, rich mouthfeel.
Milk
Adds moisture and mild sweetness, softening the soup and diluting its richness.

The step that matters

Adding the egg yolk and milk. Egg yolk thickens when heated, but if the soup is too hot it can scramble into lumps. Removing the pan from heat first and stirring quickly keeps the yolk 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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