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Rabbit Fried with Tartare Sauce

A rabbit dish fried after marinating, served with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Rabbit Fried with Tartare Sauce

Ingredients

Directions

Prepare the rabbit

  1. Bone the legs of the rabbit.

  2. Remove the flesh from the back in large fillets.

  3. Place the rabbit pieces in a deep dish.

  4. Pour the marinade over the rabbit pieces.

  5. Let the rabbit marinate for at least 1 hour, turning frequently.

Make the tartare sauce

  1. Prepare the mayonnaise sauce.

  2. Mix in the chopped pickled gherkins.

Bread and fry

  1. Drain the rabbit pieces.

  2. Coat the rabbit pieces with egg.

  3. Coat the rabbit pieces with breadcrumbs.

  4. Fry the rabbit pieces in hot fat until nicely browned.

  5. Drain the fried rabbit pieces well.

Serve

  1. Arrange the fried rabbit in a pyramidal form on a hot dish.

  2. Garnish with crisply fried parsley.

  3. Serve the tartare sauce in a sauce boat.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Shallot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together1,677 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Shallot + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,898 recipes

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

  5. Vinegar + shallottop 12% of all pairs
    Smell alikemoderate
    Cooked together2,374 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Egg
Binds the breadcrumb coating so it adheres to the rabbit pieces during frying.
Breadcrumbs
Form a crisp, browned crust when fried in hot fat.
Mayonnaise sauce
Provides the rich, creamy base of the tartare sauce.
Pickled gherkins
Add acidity and a sharp crunch to the tartare sauce.

The step that matters

Fry the rabbit pieces in hot fat until nicely browned.. If the fat is not hot enough, the breadcrumb coating absorbs oil and turns greasy instead of crisping quickly. Frying in hot fat seals the crust, and draining well afterward keeps it from becoming soggy.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, vinegar, malt, shallot, clove, pepper, sauce):

  1. Tarragonfits better
  2. Capersfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against rabbit, vinegar, malt, shallot, clove, pepper, sauce. 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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