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Saute of Rabbit

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and sherry are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,176 recipes. Both carry 2-methoxy-4-methylphenol, which smells smoky, clove. The science ↓

Saute of Rabbit

Ingredients

Directions

  1. Soak the legs and saddles of the rabbit in warm salted water for an hour.

  2. Drain and wipe each piece dry.

  3. Season with salt and pepper, then roll in flour.

  4. Fry in butter until golden brown.

  5. In the same pan, make the sauce, boil, and skim.

  6. Return the rabbit to the pan, add sliced mushrooms, and simmer until tender.

  7. Finish with a splash of sherry wine.

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. Mushroom + sherrytop 5% of all pairs
    Smell alikemoderate
    Cooked together1,176 recipes

    Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

  2. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Mushroom + winetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,632 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

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