Name: Rabbit Pie
Ingredients: Rabbit meat; 4 hard-boiled eggs; Puff pastry

Why it works: Rabbit and meat work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 315 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Rabbit Pie

Ingredients

Rabbit meat
4 hard-boiled eggs
Puff pastry

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the rabbit meat as you would for a game pie.
Cut the hard-boiled eggs into quarters.
Scatter the egg pieces throughout the pie filling.
Cover the pie with puff pastry and cut a slit in the center.
Bake at 400°F (200°C) for one hour, covering with paper if it browns too quickly.

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.

Rabbit + meattop 12% of all pairs

Smell alikelow

Cooked together315 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Rabbit + eggtop 27% of all pairs

Smell alikemoderate

Cooked together558 recipes

Shared aroma: decanal (soap, orange peel).