Name: Chicken Panada
Ingredients: 2 cups white bread, finely crumbled; ½ cup butter; 2 raw egg yolks; 1 cup white meat of fowl, minced very fine

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 white bread, finely crumbled
½ cup butter
2 raw egg yolks
1 cup white meat of fowl, minced very fine

Directions

Combine the crumbled bread and butter in a bowl.
Add the raw egg yolks and mix well.
For a variation, substitute the bread with minced white meat of fowl.
Serve 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).
Butter + meattop 16% of all pairs

Smell alikemoderate

Cooked together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
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

White bread: Provides the main body and structure, soaking up the butter and yolks.
Butter: Adds fat, richness, and a soft, moist texture.
Egg yolks: Bind the mixture and add richness and tenderness.
White meat of fowl: Can replace the bread in the variation, adding protein and substance.

“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.