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Rabbit Cutlets

Rabbit cutlets made from fillets, larded and fried, served with a gravy of the remaining meat and bones, flavored with truffles or mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Rabbit Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Skin the rabbits carefully and lift the fillets over the bone.

  2. Cut two pieces the size of a finger from each fillet and flatten them for cutlets.

  3. Run a bone of the rabbit through each cutlet to create a shank.

Cook and serve

  1. Lard each cutlet and fry in butter for about three minutes, sprinkling with a little salt while cooking.

  2. Make a gravy with the remaining meat and bones of the rabbit, adding truffles or mushrooms.

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. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Rabbit + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,448 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Rabbit + truffletop 17% of all pairs
    Smell alikelow
    Cooked together108 recipes

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

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

What each ingredient does

Back of rabbits
Provides the tender loin fillets that are cut into cutlets.
Butter
Fries the cutlets, adding browning and rich flavour.
Truffles or mushrooms
Adds earthy aroma to the gravy made from the remaining meat and bones.

The step that matters

Frying the lardeed cutlets in butter. Lean rabbit dries out quickly, so a short, hot fry of about three minutes helps brown the outside while keeping the inside moist.

“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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