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Filets De Lapereaux Garnis De Quenelles

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rabbit and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 330 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Filets De Lapereaux Garnis De Quenelles

Ingredients

Directions

  1. Prepare and trim 12 rabbit fillets.

  2. Arrange the fillets in a sauté pan, shaping them similarly to the rabbit fillets with truffle puree.

  3. Cook the fillets until done.

  4. Place the fillets around a croustade.

  5. Garnish with rabbit quenelles.

  6. Lightly sauce the quenelles with reduced Espagnole sauce made with rabbit stock.

  7. Lightly sauce the fillets.

  8. Serve the remaining sauce on the side.

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 + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together330 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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