Skip to main content
Main

Panada Au Maigre

Bread soup made with stale bread, butter, egg yolks, and boiled milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Panada Au Maigre

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the soup

  1. In a stewpan, combine the broken stale bread, salt, butter, and cold water.

  2. Bring to a boil and simmer for 30 minutes, stirring occasionally to prevent burning.

Finish and serve

  1. In a soup tureen, mix the egg yolks with the boiled milk.

  2. Add the small bits of butter and pour in two ladlefuls of the soup, mixing well.

  3. Pour the rest of the soup into the mixture while stirring; if too thick, add more boiled milk.

  4. Cover and serve.

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 bread
Soaks up the water and swells into a soft, thick body for the soup.
Egg yolks
Enrich the soup and thicken it gently as they warm, giving a smooth, creamy texture.
Butter
Adds richness and fat, giving the soup a rounder mouthfeel.
Boiled milk
Adds creaminess and moisture, loosening the soup when it becomes too thick.

The step that matters

Adding the soup to the egg yolks. If hot soup is poured in too quickly or without stirring, the yolks can scramble instead of thickening the mixture smoothly. Adding a little hot liquid first and stirring well gradually warms the yolks so they blend in evenly.

“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.

More bread soup recipes

Chicken 4 See all 87 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes