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Rabbit, Boudins of

A rabbit sausage made with minced rabbit, butter, bacon, flour, spices, and egg yolks, simmered in stock and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Rabbit, Boudins of

Ingredients

Directions

Prepare the forcemeat

  1. Remove skin and sinew from the rabbit meat and mince finely.

  2. Pound the minced meat well and mix with butter, bacon, flour, salt, pepper, mace, and minced onions or mushrooms.

  3. Bind the mixture with egg yolks and beat until smooth.

Form and cook

  1. Spread the forcemeat on a dish and form into small sausages.

  2. Place the sausages in a stewpan, cover with boiling stock, and simmer gently until set.

Serve

  1. Drain the sausages, arrange them in a circle on a plate, pour over brown sauce, and serve hot.

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. Pepper + oniontop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Rabbit + meattop 12% of all pairs
    Smell alikelow
    Cooked together315 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Rabbit + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

White rabbit meat
Forms the main body of the sausage, providing the protein that sets when simmered.
Egg yolks
Bind the forcemeat and help it set firm when gently simmered.
Butter
Adds fat and moisture, keeping the cooked sausage tender and rich.
Fat bacon
Adds extra fat and moisture so the lean rabbit meat stays juicy.
Flour
Absorbs moisture and helps give the forcemeat a firmer, more cohesive texture.

The step that matters

Simmer gently until set. Boiling vigorously can toughen and break apart the delicate egg-bound forcemeat, so the sausages should be poached at a gentle simmer until the egg proteins just set.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, meat, butter, flour, pepper, egg, onion):

  1. Parsleyfits better
  2. Thymefits better
  3. Turmericfits better
  4. Macethe original

Fit is the average pairing score against rabbit, meat, butter, flour, pepper, egg, onion. 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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