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Bouillon De Lapereaux De Garenne

A clear broth made by simmering wild rabbits and veal shank with roots, then strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rabbit and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,448 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Bouillon De Lapereaux De Garenne

Ingredients

Directions

  1. Add the rabbits and browned veal shank to a small pot.

  2. Pour in the water and bring to a gentle simmer, skimming off any foam.

  3. After skimming, add the sautéed roots.

  4. Simmer for three hours, then degrease the broth.

  5. Strain the broth through a fine sieve.

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. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Rabbit + vealtop 17% of all pairs
    Smell alikelow
    Cooked together441 recipes

    Shared aroma: 2-pentylpyridine (fat).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Rabbits
Provide the main meaty body and rich flavor of the broth.
Veal shank
Adds gelatin and deeper savory flavor as it simmers slowly in the water.
Roots
Contribute sweetness and aromatic depth to the finished broth.

The step that matters

Skimming off the foam. Foam contains coagulated proteins and impurities that can cloud the broth and taint its flavor. Removing it early while the liquid is gently simmering keeps the broth clear and clean-tasting.

“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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