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Soup

Panade for Invalids

A thick soup made from fowl meat, bread crumbs, and stock, strained to a smooth consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Panade for Invalids

Ingredients

Directions

Make the panade

  1. Combine the stock and bread crumb in a stewpan and simmer gently.

  2. Pound the white meat of the fowl in a mortar until fine.

  3. Mix the pounded meat with the stock.

Adjust and finish

  1. If the mixture is too thick, add more stock or some milk.

  2. Pass the mixture through a fine sieve (tamis) to achieve a smooth consistency.

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

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Bread + meattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Bread crumb
Absorbs the stock and thickens the mixture into a soft, spoonable body.
White meat of a fowl
Provides protein and body, setting lightly when gently heated to a delicate texture.
Good stock
Supplies liquid and savoury flavour, keeping the mixture moist and easy to swallow.

The step that matters

Pass the mixture through a fine sieve. Pounding leaves fibres and lumps. Pressing the mixture through a fine sieve removes them, giving the smooth texture an invalid diet needs and that is easy to swallow.

“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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