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Panade Pour Farce- -pan Ada for Force-meat

A bread mixture used as a filler for forcemeat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Panade Pour Farce- -pan Ada for Force-meat

Ingredients

Directions

Make the bread base

  1. Soak the soft bread in 1 pint of milk, then press out the liquid.

  2. In a saucepan, combine the soaked bread and 2 ounces of butter.

  3. Work vigorously until the mixture becomes dry and detaches from the spoon and pan.

  4. Remove from heat and keep in a cool place until needed.

Make the flour paste

  1. In another saucepan, bring 1 pint of milk to a boil with 2 ounces of butter.

  2. Add 4 ounces of flour and work vigorously with a wooden spoon until dry.

  3. Transfer to a plate and keep in a cool place until required.

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. Milk + buttertop 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Soft bread
Forms the bulk of the panade and absorbs the milk to give body to the mixture.
Milk
Provides moisture that the bread and flour absorb, softening the mixture.
Butter
Adds fat that enriches the panade and keeps it tender.
Flour
Thickens the boiled milk and butter into a stiff paste that holds its shape.

The step that matters

Working the mixture until dry. Stirring over heat drives off moisture and lets the starch in the flour or bread gelatinise and firm up. Stopping too early leaves a wet panade that loosens the forcemeat, while overcooking can make it stiff and pasty.

“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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