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Chicken Panada

A creamy chicken dish made with stock, butter, flour, egg yolk, and cream, seasoned with salt, pepper, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Chicken Panada

Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Panada

Ingredients

Directions

Prepare the chicken and stock

  1. Remove skin and bones from the chicken or game, and cut it into very small dice.

  2. Simmer the bones, trimmings, and bay leaf in a little water for at least 1 hour.

  3. Strain the mixture.

  4. If necessary, add milk to make up the 1½ cups, or use milk entirely.

Make the sauce

  1. Melt the butter in a saucepan.

  2. Stir in the flour.

  3. Add the stock.

  4. Boil for 10 minutes.

  5. Add the prepared chicken.

  6. When thoroughly hot, stir in the cream and beaten egg yolk.

  7. Season to taste with salt, pepper, and nutmeg.

  8. Stir by the side of the fire for 2 to 3 minutes to cook the egg.

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.

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.

  1. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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

Chicken or game
Provides the main protein and savoury flavour of the panada.
Butter
Adds richness and flavour to the base of the sauce.
Flour
Thickens the stock into a smooth, binding sauce as it cooks.
Egg yolk
Enriches and thickens the sauce when gently heated, adding body.
Stock or milk
Forms the liquid that the flour thickens into the sauce.

The step that matters

Stirring in the egg yolk. Egg yolk thickens when heated but can curdle or scramble if it boils. Keep the sauce below boiling and stir steadily while it cooks through.

Swap the lemon

How well each one fits the dish's main ingredients (chicken, butter, flour, egg, milk, cream, nutmeg):

  1. Coconutfits better
  2. Vanillafits better
  3. Raisinfits about as well
  4. Lemonthe original

Fit is the average pairing score against chicken, butter, flour, egg, milk, cream, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“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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