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 ↓
Turban of Fillets of Rabbits, a LA Financiere
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the turban
Trim the rabbit fillets.
Lard the rabbit fillets closely.
Prepare a cylindrical foundation with the flesh of the rabbit legs using the quenelle force-meat.
Spread a thin coating of force-meat on top of the foundation.
Arrange the larded fillets around the sides at a slant, with the small ends turned over at the top.
Insert cock's-kernels between each fillet.
Bake and serve
Cover with bacon strips.
Wrap the turban with buttered paper.
Secure the turban with string.
Bake in a 350°F (175°C) oven for 1 hour.
Remove the paper and bacon.
Glaze the fillets.
Fill the center with Financière ragout before serving.
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.
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Rabbit + meattop 12% of all pairsSmell alikelowCooked together315 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
- Rabbit fillets
- Form the main meat of the turban, cooking to tender, mild slices when larded and baked.
- Quenelle force-meat
- Binds the leg-meat foundation and forms a smooth, set layer that holds the fillets in shape.
- Fat bacon strips
- Baste the lean rabbit with melting fat and keep the surface moist during baking.
- Cock's-kernels
- Add a rich, soft texture between the fillets and contribute a delicate flavor.
The step that matters
Arrange the larded fillets and secure the turban. Rabbit is very lean and dries out quickly, so the fillets need to be tightly packed and fully wrapped in bacon and paper to hold moisture. Loose arrangement lets the turban collapse or cook unevenly during the hour in the oven.
“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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