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Rabbits En Gallentine for a Dish

A rabbit stuffed with forcemeat, ham, fowl, omelets, and bacon, then braised and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rabbit and ham work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 273 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbits En Gallentine for a Dish

Ingredients

Directions

Prepare the rabbits

  1. Lay the boned rabbits flat.

  2. Spread a little light forcemeat on each rabbit.

  3. Add slices of lean ham, breast of fowl, and omelets made from egg whites and yolks.

  4. Roll the rabbits tightly and sew them closed.

  5. Lard the top part with neat slices of fat bacon.

Braise and serve

  1. Blanch and braise the rabbits.

  2. Before serving, glaze the larding and place good cullis underneath.

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 + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together273 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  4. Ham + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Rabbit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together558 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Rabbits
Form the main body of the dish, cooked tender by braising after being rolled and sewn.
Light forcemeat
Adds a soft, moist stuffing layer that fills the rolled rabbit.
Fat bacon
Lards the top, adding fat that bastes the meat and gives a savoury flavour.
Omelets made from egg whites and yolks
Provide set egg structure and body inside the rolled stuffing.

The step that matters

Roll the rabbits tightly and sew them closed. If the roll is loose, the stuffing can shift or fall out during braising, and gaps let liquid in and leave the filling unevenly cooked.

“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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