Name: Chicken Panada
Ingredients: 2 cups of bread; 2 raw egg yolks; 1 cup of white meat of fowl, minced very fine; butter

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 ↓

Chicken Panada

Ingredients

2 cups of bread
2 raw egg yolks
1 cup of white meat of fowl, minced very fine
butter

Directions

Stir the butter and raw egg yolks together in a basin.
If desired, reduce the quantity of bread and substitute with minced white meat of fowl.
Serve the mixture in a basin.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Bread + buttertop 7% of all pairs

Smell alikemoderate

Cooked together27,232 recipes

Shared aroma: delta-decalactone (sweet, creamy).
Bread + eggtop 13% of all pairs

Smell alikemoderate

Cooked together22,662 recipes

Shared aroma: (e)-2-octenal (fatty, green).
Bread + meattop 14% of all pairs

Smell alikemoderate

Cooked together2,924 recipes

Shared aroma: 2,4-decadienal (seaweed).
Meat + buttertop 16% of all pairs

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Egg + buttertop 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

Bread: Provides the bulk and body that gives the panada its soft, binding texture.
Raw egg yolks: Add richness and help bind the mixture together.
White meat of fowl: Adds protein and substance, and can partly replace the bread.
Butter: Adds fat, richness and smoothness to the mixture.

“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.