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Bread Panada for Quenelles

Bread panada is a French bread sauce made with bread crumbs, butter, broth, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Bread Panada for Quenelles

Ingredients

Directions

Prepare the bread panada

  1. Soak the crumb of the French rolls in tepid water for 10 minutes.

  2. Place the soaked bread in a napkin and wring it tightly to remove excess water.

  3. In a saucepan, combine the bread crumb, fresh butter, salt, and white broth. Cook over medium heat, stirring continuously until it forms a paste that doesn't stick to the pan.

  4. Remove from heat and mix in 3 egg yolks. Transfer the mixture to a plate. Smooth the surface with a knife. Cover with buttered paper. Refrigerate until needed.

Make the flour panada

  1. In another saucepan, heat the white chicken broth, fresh butter, and salt until simmering.

  2. Gradually mix in the sifted flour, stirring for 5 minutes until it forms a firm paste that pulls away from the sides of the pan.

  3. Quickly mix in 3 egg yolks. Transfer the mixture to a plate. Cover with buttered paper. Keep cool until needed.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Chicken + flourtop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

French rolls
Provide the bread base that thickens the paste and gives it body.
Fresh butter
Adds richness and fat, giving the paste a smooth, tender texture.
Egg yolks
Enrich the paste and help bind it as it sets.
Sifted flour
Forms a firm starch paste that thickens the mixture as it cooks.
White chicken broth
Supplies liquid that cooks with the starch and adds savory flavour.

The step that matters

Wringing out the soaked bread. Excess water left in the crumb dilutes the paste and prevents it from thickening properly, so the bread must be squeezed dry before cooking.

“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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