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Rabbits a l'Orlie

Fried rabbit fillets marinated in lemon, herbs, and spices, then coated in flour and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Rabbits a l'Orlie

Ingredients

Directions

Prepare

  1. Fillet the rabbits or cut them into joints if small. Remove small bones and reserve for game consomme.

  2. Marinate the fillets in lemon juice, parsley, thyme, shallot, bay leaf, salt, and pepper for 2 hours.

Coat and fry

  1. Drain the fillets and dip them in beaten egg white.

  2. Coat with a mixture of flour and bread crumbs.

  3. Fry in hot oil until golden brown.

Serve

  1. Serve with poivrade or espagnole sauce.

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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

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

  5. Thyme + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together1,476 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Rabbit
Lean meat that becomes tender when filleted and briefly marinated, then cooks quickly when fried.
Lemon juice
Acidity in the marinade that gently tenderizes the meat and brightens its flavour.
Egg white
Binds the flour and bread crumb coating so it adheres to the fillets during frying.
Flour
Dry base of the coating that absorbs the egg white and helps form a crisp crust.
Bread crumbs
Form the crisp, golden outer layer when fried in hot oil.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the coating absorbs oil and turns greasy before it crisps, and the fillets may overcook while it catches up. Hot oil sets the crust quickly so the inside stays tender.

“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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