Skip to main content
Main

Young Rabbit Hash Gaenished with Ceoquettes

A hash of young rabbit simmered in espagnole sauce with wine, served with croquettes of rabbit, truffles, and mushrooms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Young Rabbit Hash Gaenished with Ceoquettes

Oven, in the book's wordsA slack oven

Ingredients

Directions

Make the hash

  1. Reduce the espagnole sauce with champagne or white wine in a sautoir until it reaches half-glaze consistency.

  2. Add the rabbit meat to the sauce and season the mixture well.

  3. Heat the mixture in a bain-marie for one hour without boiling.

  4. Dish up the hash.

Make and fry the croquettes

  1. Surround the hash with small rabbit croquettes made from cold rabbit, truffles, and mushrooms mixed with espagnole sauce and rabbit fumet.

  2. Fry the croquettes, then wipe off excess oil.

Serve

  1. Dress the croquettes around the hash.

  2. Scatter chopped parsley over the dish.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Champagne + truffletop 10% of all pairs
    Smell alikemoderate
    Cooked together120 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Mushroom + parsleytop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

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

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

  5. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Espagnole sauce
Forms the rich brown sauce base that the hash is reduced and bound in.
Champagne or good white wine
Adds acidity and aroma as it reduces, sharpening the flavour of the sauce.
Cold roasted young rabbit meat
Provides the main meat and texture of the hash, held in the reduced sauce.
Truffles
Contribute a strong earthy aroma to the croquette filling.
Mushrooms
Add savoury depth and moisture to the croquette filling.

The step that matters

Reducing the sauce to half-glaze. Reducing concentrates the flavour and thickens the sauce so it clings to the meat. Stopping too early leaves it thin and watery; reducing too far makes it salty and sticky.

Swap the parsley

How well each one fits the dish's main ingredients (rabbit, meat, sauce, champagne, truffle, mushroom):

  1. Thymefits better
  2. Garlicfits better
  3. Tarragonfits better
  4. Parsleythe original

Fit is the average pairing score against rabbit, meat, sauce, champagne, truffle, mushroom. 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.

You might also like

Mushroom SoupMushroom Soup60 recipesMeat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipes