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Panada for Puddings, Quenelles, Etc.

A thickening paste made from broth, bread crumbs, butter, and aromatics used for puddings and quenelles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Shallot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Panada for Puddings, Quenelles, Etc.

Ingredients

Directions

  1. In a stewpan, combine the broth, shallot, and parsley.

  2. Add enough bread crumbs to form a paste.

  3. Set the stewpan on the stove to swell.

  4. Stir in the butter until the mixture detaches from the sides and is firm.

  5. Transfer to a buttered plate, flatten, and let cool.

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. Shallot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Shallot + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Absorb the broth and swell into a thick paste that sets when cooled.
Broth
Provides the liquid that the bread crumbs absorb and swell in.
Butter
Adds richness and helps the mixture become smooth and firm.

The step that matters

Stir in the butter until the mixture detaches from the sides and is firm. Stop cooking once the paste pulls away from the pan and holds together. Overcooking makes it stiff and dry, while undercooking leaves it too soft to set when cooled.

Swap the parsley

How well each one fits the dish's main ingredients (shallot, bread, butter):

  1. Capersfits better
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Thymefits about as well

Fit is the average pairing score against shallot, bread, butter. 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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