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Sauce

Sauce for Boiled Rabbits

A sauce made from boiled rabbit livers, eggs, bread, broth, wine, vinegar, herbs, salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Sauce for Boiled Rabbits

Ingredients

Directions

  1. Boil the livers and shred them very small.

  2. In a bowl, combine the shredded livers, chopped eggs, grated bread, broth, sweet herbs, white wine, vinegar, salt, and butter, then stir all ingredients together, ensuring the butter does not separate.

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

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

  2. White wine + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Liver + rabbittop 15% of all pairs
    Smell alikelow
    Cooked together233 recipes

    Shared aroma: geraniol (rose, geranium).

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

What each ingredient does

Livers
Provide the main body and rich, savoury flavour of the sauce.
Hard-boiled eggs
Add body and a creamy texture that thickens the sauce.
White bread
Absorbs liquid and helps bind the sauce into a smooth, cohesive texture.
Butter
Adds fat for a smooth, glossy mouthfeel and rich flavour.
White wine
Adds acidity and aroma that brighten the rich liver flavour.

The step that matters

Keeping the butter from separating. When butter is stirred into a warm, mixed sauce it can split and leave oily pools. Stirring steadily and evenly helps the fat stay emulsified with the liquids and bread, giving a smooth texture.

“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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