Skip to main content
Other

Bread Panada for Quenelles

A thick bread paste made from soaked rolls, butter, broth and egg yolks, used as a base for quenelles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Bread Panada for Quenelles

Ingredients

Directions

Prepare the crumb

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

  2. Wring the soaked bread in a napkin to remove excess water.

Cook the panada

  1. In a saucepan, combine the bread, butter, salt, and broth.

  2. Cook over medium heat, stirring continuously until it forms a paste and no longer sticks to the pan.

  3. Remove from heat and mix in the egg yolks.

Chill

  1. Transfer to a plate, smooth the surface, cover with buttered paper, and refrigerate 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 + eggtop 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

French rolls
Provide the starch-based crumb that thickens and gives the panada its body.
Fresh butter
Adds fat for a smooth, rich texture and a tender set.
Egg yolks
Enrich the paste and help bind it, adding richness and structure when set.
Tepid water
Softens the crumb so it hydrates and blends into a smooth paste.

The step that matters

Cooking the bread paste until it stops sticking. Cooking until the paste pulls away from the pan drives off excess moisture and gelatinizes the starch. Undercooked paste stays wet and loose, while overcooking makes it stiff and dry.

“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.